Pumpkin Coffee Cake with Brown Sugar Glaze Recipe

Nothing beats a tasty pumpkin treat in the Fall!  I couldn’t wait until it started cooling down before I started whipping out the pumpkin recipes.  We liked this cake so much, we ended up eating it straight from the pan!  What can I say?  We love our pumpkin!

Pumpkin Coffee Cake with Brown Sugar Glaze Recipe:
1/3 cup water
1 (15 ounce) can pureed pumpkin (not pumpkin pie filling)
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons butter, melted
Preheat oven to 350 degrees.  In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice.  Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined.  Pour batter into a greased 9×13 baking pan.  In a small bowl, mix together brown sugar, flour and melted butter.  Sprinkle over the top of the cake.  Bake for 25-30 minutes or until an inserted toothpick comes out clean.  Serve your cake when warm or cooled to room temperature.
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  1. says

    I just made it. Serving it tomorrow for my coffee/tea brunch. I did have a taste of it before it went in the oven and its delicious! I know it’ll taste 100x more cooked!
    Thank you for the recipe. Also, is there a gluten free recipe?

  2. Yvonne Reynolds says

    Found this on Pinterest! Made this last night to have with our Sunday morning breakfast, delicious and so easy to prepare! Next time, I am going to add toasted pecans to the topping and try to find a homemade substitute for the yellow cake mix.

  3. Tiffany VanDyke says

    This sounds amazing, but I live in SE Asia where I cannot always get boxed cake mixes, or if I find them they are outrageously expensive and I can’t justify spending the money! Have you ever made it from scratch and, if so, can you share the recipe please? Thank you so much!!!

  4. Catherine H says

    Just made this for my family to enjoy over the weekend and it turned out great! Easy recipe, tastes delicious and looks impressive when cut up into squares! I did end up cooking it a bit longer (about 35 minutes) and added some chopped pecans on top. Will definitely make this again – it would be a perfect make-ahead breakfast/snack for Thanksgiving!

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