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Pumpkin Coffee Cake with a Brown Sugar Glaze
Pumpkin Coffee Cake with a Brown Sugar Glaze
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Prep Time:
20 minutes
Cook Time:
29 minutes
Total Time:
49 minutes
Fall-inspired pumpkin coffee cake with buttery crumb topping and brown sugar glaze is perfect for a festive brunch.
Ingredients:
  • 1 teaspoon butter
  • 1 (15 ounce) can pumpkin puree
  • 0.33333334326744 cup water
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 (18 ounce) package yellow cake mix
  • 1 teaspoon baking soda
  • 0.5 cup brown sugar
  • 0.5 cup all-purpose flour
  • 0.25 cup butter, melted
  • 0.25 cup heavy whipping cream
  • 0.25 cup white sugar
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously butter a 9x13-inch baking pan with a luxurious 1 teaspoon of butter.
  • In a big bowl, combine pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice. Add yellow cake mix and baking soda, stir until just mixed. Pour batter into the baking pan.
  • Combine 1/2 cup brown sugar, flour, and melted butter in a small bowl, using your fingers to create a crumbly texture, then sprinkle over the batter.
  • Bake in the oven until a toothpick inserted in the center comes out clean, about 25-30 minutes.
  • In a saucepan over medium heat, simmer together 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract until sugars are dissolved and glaze is smooth. Stir well off the heat.
  • Using a toothpick, create holes on the surface of the cake. Drizzle the glaze evenly over the cake.

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