PUMPKIN-FILLED COFFEECAKE

1 cup plus 3 tablespoons sugar, divided use
1/2 cup (1 stick) margarine, softened, divided use
3 egg whites
1 teaspoon vanilla
1 cup skim milk
1 3/4 cups all-purpose flour
1 3/4 cups Quaker Oats (Quick or Old-Fashioned, uncooked), divided use
1 tablespoon baking powder
1 cup solid pack pumpkin puree
1/2 teaspoon pumpkin pie spice
1/3 cup wheat germ or chopped nuts

Heat oven to 350 degrees F. Spray 13 x 9-Inch baking pan with no stick cooking spray.

Beat 1 cup sugar and 1/3 cup margarine until fluffy. Add egg whites and vanilla; mix well. Stir in milk and combined flour, 1 cup oats and baking powder.

Combine 1 cup batter, pumpkin spice; set aside. Spread half of remaining batter into pan. Top with pumpkin mixture; spread other half of batter over pumpkin.

Melt remaining margarine; combine with the remaining 3/4 cup oats, the remaining 3 tablespoons sugar and wheat germ. Sprinkle over batter.

Bake 30 to 40 minutes or until golden. Refrigerate leftovers.

Makes 12 servings
From: Recipelink.com
Source: Recipe pamphlet: Quaker Oats Do It Right Cookbook, The Quaker Oats Company, not dated