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Pumpkin Coffee Cake with a Brown Sugar Glaze Recipe

Recipe by: Morgan

"Delicious fall breakfast/brunch recipe. Serve warm or at room temperature."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook29 m
  • Ready In49 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
  • 2Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
  • 3Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
  • 4Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • 5Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth.
  • 6Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.
Ingredients
  • 12 servings
  • 372 cals
  • 1 teaspoon butter
  • 1 (15 ounce) can pumpkin puree
  • 2 eggs
  • 1/3 cup water
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 (18 ounce) package yellow cake mix
  • 1 teaspoon baking soda
  • Topping:
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, melted
  • Glaze:
  • 1/2 cup brown sugar
  • 1/4 cup heavy whipping cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    372
    19%
  • Fat:
    12
    18%
  • Carbs:
    62.8
    20%
  • Protein:
    4
    8%
  • Cholesterol:
    50
    17%

Based on a 2,000 calorie diet

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