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Pumpkin Cheese Coffeecake
Pumpkin Cheese Coffeecake

Pumpkin Cheese Coffeecake

1 Hr(s)
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1 serving
Original recipe yields 1 serving
2 cups sugar
2 eggs
1-1/4 cups cooked or can pumpkin
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2-1/4 cups all purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Filling;
1 pkg (8 oz.) cream cheese, softened
1 egg
1 tablespoon sugar
Topping;
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
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Let's Make It
1
In a large mixing bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt. Add to egg mixture and mix well. Pour into a greased 13x9 baking dish.
2
In a small mixing bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter: cut through batter with knife to swirl.
3
Combine topping ingredients; sprinkle over top.
4
Bake at 350°F for 35-40 minutes or a toothpick comes out clean. Cool.
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