Pumpkin Coffee Cake with Brown Sugar Glaze
Enjoy our Pumpkin Coffee Cake with Brown Sugar Glaze is an easy cake mix recipe with wonderful pumpkin flavor and a tasty streusel topping.
Serving15 servings
Ingredients
Pumpkin Coffee Cake
- ⅓ cup water
- 15 ounce pureed pumpkin, (not pumpkin pie filling)
- 2 eggs
- 1 Tablespoon vanilla
- 2 teaspoon pumpkin pie spice
- 1 (18 ounce) box yellow cake mix
- 1 teaspoon baking soda
Brown Sugar Crumb Topping
- ½ cup brown sugar
- ½ cup all purpose flour
- 4 Tablespoons butter, melted
Brown Sugar Glaze
- ½ cup brown sugar
- ¼ cup heavy whipped cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
Equipment
Instructions
- 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 9x13 baking pan.
- In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake (I found it was easiest to use my fingers to sprinkle this on top).
- Bake for 25-30 minutes or until an inserted toothpick comes out clean.
- In a small saucepan over medium heat, add glaze ingredients (1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract). Bring to a simmer. Remove saucepan from heat and whisk until brown sugar and white sugar are dissolved and glaze is smooth.
- Pour glaze over cake. Serve cake warm or it's delicious at room temperature as well.
Notes
If you aren’t a huge fan of a glaze for your coffee cake you are welcome to either leave it off or try something else! Recipe adapted from AllRecipes.
Nutrition
Calories: 297 kcal · Carbohydrates: 51 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 34 mg · Sodium: 113 mg · Potassium: 99 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 4596 IU · Vitamin C: 1 mg · Calcium: 29 mg · Iron: 1 mg