I know I probably say this at least once a week. But this is the best thing I’ve made.
This week. HA!
No. Seriously. This pumpkin cake is amazing. And from the time you put it together to the time you are eating it with a fork is less than an hour.
And did I mention it makes TWO?
You can freeze one of them for later if you’d like.
Or give it to a friend, neighbor, family member, FAVORITE BLOGGER???
You get the idea.
When I freeze this, I don’t put the drizzle on it. I just slide the cooled cake into a Ziploc Freezer Bag (gallon sized). Then, when ready to serve, thaw on the counter top (I usually pull it out the night before). Warm it up in a 225 degree oven for 10 minutes (or microwave on a microwave safe plate for 1 1/2 minutes). Prepare the icing, drizzle it and eat.
This is the perfect breakfast on Thanksgiving morning. Or the day after. Or to prepare for those holiday guests. ENJOY!
If you like this Pumpkin Coffee Cake you may also enjoy these recipes…
Cinnabon Cinnamon Coffee Cake- coffee cake that tastes like a cinnamon roll. Yes, it’s for real.
Swedish Almond Cake- a very easy, yet impressive coffee cake with a hint of lemon and a lovely almond flavor!
Amish Cinnamon Friendship Bread (with starter recipe)- one of our favorite sweet breads! Freezes very well too!
**I also made some Pumpkin Whoopie Pies with a Chocolate Cream Cheese Filling.
Go check them out at Carrie’s site Bakeaholic Mama. She is also having a Kitchen Aid Immersion Blender giveaway today too!!! Be sure to enter on her blog!