Rich Pumpkin Coffeecake

Source: Lynn Lee

ingredients

2 packages (16 ounces each) pound cake mix
4 tsp. pumpkin pie spice
2 tsp. baking soda
2/3 cup water
1 3/4 cup Libby’s 100% Natural Solid Pack Pumpkin (15-16 ounce can)
4 eggs (Eggbeaters or a combination of eggs and Eggbeaters also works)
Streusel Topping (recipe below)

Steusel Topping:

Combine 3/4 cup packed brown sugar (can use brown sugar Splenda) 3/4 cup chopped nuts, and 1/2 cup all purpose flour in medium bowl. Cut in 1/3 cup butter or margarine with pastry blender or two knives until crumbly.

directions

Combine pound cake mixes, pumpkin pie spice, and baking soda in large mixer bowl. Add water, pumpkin, and eggs; beat on a medium speed for 3 minutes. Spread half of batter into greased 13 x 9 inch baking pan; sprinkle with half of Streusel Topping. Carefully spread remaining batter; sprinkle with remaining Streusel Topping. Bake in preheated 325 degree oven for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Makes 18 servings.

Source: Epicurious