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This recipe is probably the best coffee cake I have ever tasted. It was a little big of a project putting it together but it was well worth it. I used a 9x13 pan, so when you spread out the bottom layer, it will be very thin, and the top later will be somewhat sparse, but in the end it turns out perfectly. I only had canned pumpkin pie filling, so I omitted the spices and cut down a little on the sugar. Also, I think the original recipe was in an 8x8 so I dont have an exact amount of time I baked it, but I know it was a little more than 35 minutes.
Recipe --> Sour Cream Pumpkin Coffee Cake
Recipe --> Sour Cream Pumpkin Coffee Cake
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