Pumpkin Cheese Coffee Cake

Pumpkin Cheese Coffee Cake

2 cups sugar
2 eggs
1-1/4 cups canned pumpkin
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon sugar

3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon

In a large mixing bowl, beat sugar, eggs, pumpkin, oil and vanilla.

Combine the flour, cinnamon, baking soda and salt; add to egg mixture and
mix well.

Pour into a greased 13-in. x 9-in. baking dish.

In a small mixing bowl, beat cream cheese, egg and sugar until smooth. Drop
tablespoonfuls over batter; cut through batter with a knife to swirl.

Combine topping ingredients; sprinkle over top.

Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on
a wire rack.

Yield: 12-15 servings.