OREO Pumpkin Coffee Cake

Name: OREO Pumpkin Coffee Cake
Prep time: 15 min
Total time: 50 min
Yield: 24
Ingredients: 1 pkg. yellow cake mix; ½ cup oil; ½ cup water; ½ cup pumpkin; 3 eggs; 1½ tsp. pumpkin pie spice, divided; 25 OREO Cookies, coarsely crushed, divided; 1 cup flour; 6 Tbsp. butter, melted; ¼ cup brown sugar

This snack cake is perfect for fall. Upgrade a boxed cake mix into a delicious pumpkin cake with bits of chocolate cookie throughout. It's a yummy combination!

Prep time:

0 min

Total time:

0 min

Makes 24 servings.

Ingredient list

1 pkg. (2-layer size) yellow cake mix
½ cup oil
½ cup water
½ cup canned pumpkin
3 eggs
1½ tsp. pumpkin pie spice, divided
25 OREO Cookies, coarsely crushed, divided
1 cup flour
6 Tbsp. butter, melted
¼ cup packed brown sugar

Directions

Heat oven to 350°F.

Beat cake mix, oil, water, pumpkin, eggs and 1 tsp. pumpkin pie spice in large bowl with mixer until blended. Stir in 2 cups crushed cookies.

Pour into 13x9-inch pan sprayed with cooking spray.

Bake 10 min. Meanwhile, combine flour, butter and brown sugar in medium bowl. Add remaining crushed cookies and pumpkin pie spice; mix well.

Sprinkle crushed cookie mixer over partially baked cake. Bake an additional 20 to 25 min. or until toothpick inserted near center of cake comes out clean. Cool completely.

Recipe Tips

VariationBake this moist coffee cake in a 10-inch cast-iron skillet instead of the 13x9-inch pan.
Make AheadThis delicious coffee cake can be prepared ahead of time. Wrap the cooled cake in plastic wrap, then foil. Freeze up to 2 weeks. Thaw at room temperature before serving.