Tonight's dessert was supposed to be a regular coffee cake - until I realized that the only instant pudding that I had in the house was pumpkin. Since we all love pumpkin cake, I used it in place of the vanilla pudding that the recipe called for.
The original recipe, Mish's Coffee Cake, comes from Mish @ FamilyCorner.com. The only changes that I made to her recipe was the swapping of instant pumpkin pudding for the instant vanilla pudding and the addition of raisins.
Pumpkin Coffee Cake
1 package yellow cake mix
1 small instant pumpkin pudding
3/4 cup oil
1 tablespoon butter
1 teaspoon vanillia
1/4 cup sugar
1/4 cup brown sugar
1/2 cup nuts
1 C. raisins
4 teaspoon cinnamon
Mix ingredients together for 6-8 mintues at high speed. Grease bundt pan well. Layer cake in thirds with filling between each layer. Bake 40-45 min. at 350 degrees. Cool for 5-8 min. before removing from the pan. Drizzle with glaze if desired.
The cake looked beautiful when it came out of the pan. It is very rich so I would advise tasting it first before covering the whole thing with glaze or icing.
Use a heavy duty mixer to mix this. I had to transfer the batter to my Kitchen Aid mixer because it was too thick and heavy for my hand mixer.
Spray or grease the pan really well so that the cake does not stick.
Keep the sugar filling in the middle of the batter. Do not allow the sugars to touch the outside or inside of the pan. The sugars can start to burn on the pan before the inside of the cake has finished baking.
Keep a close eye on the cake once it has baked for 40 minutes - do not overbake it. My cake baked for 44 minutes.
I think that you could safely omit the white sugar from the filling for a less sweet cake.
Store in a sealed container to keep it moist.