Pumpkin Spice Coffee Crumb Cake

By charlotteh371

Ingredients

• For the Glaze:
• 1 box yellow cake mix
• 2 3.4oz boxes of instant vanilla pudding
• 1 c water
• 1/2 c vegetable oil
• 1/2 c pumpkin puree
• 4 eggs
• 1 c packed brown sugar
• 1 tbsp pumpkin pie spice*
• 1 c powdered sugar
• 2 tbsp milk**
• 1/2 tsp vanilla extract

Preparation

Step 1

Preheat oven to 350.
Using a stand or hand mixer, mix together cake mix, pudding mix, water, and oil. Mix in pumpkin.
Add eggs, one at a time, mixing well between additions. Once batter is fully mixed, set it aside.
In a small bowl, stir together brown sugar and pumpkin spice mixture.
Pour half of the cake batter in a greased bundt cake pan.
Sprinkle half of the sugar and spice mixture on the batter in the bundt cake pan.
Evenly pour the remaining batter in the bundt cake pan.
Sprinkle the remaining sugar and spice mixture on the batter in the cake pan.
Place cake pan in oven and bake for 45 minutes (check at 40 minutes with a toothpick - if it comes out clean, go ahead and remove from oven).
After baking, remove from oven and set aside to cool while you make the glaze.
In a mason jar, shake together powdered sugar, milk, and vanilla until sugar is fully dissolved. You can make the glaze by mixing everything together in a bowl, but it'll be a lot faster if you just shake everything together in a mason jar with a lid!
Allow the cake to cool for about 10 minutes, and then carefully remove cake from pan and place on a plate.(You'll want to make sure your plate or platter has a lip all the way around - the glaze is really runny!)
Poke all the way around the cake - up and down the sides and on top - with a toothpick. Pour glaze evenly all over the cake.
Serve cake whenever you're ready to eat it. It's delicious with vanilla ice cream! It also makes great leftovers - you can store it in an airtight container on the counter (or in the fridge if you prefer) for a few days.
Notes
*If you don't have pumpkin spice in your cabinet, you can do a spice mixture of cloves, cinnamon, nutmeg, allspice, and ginger.
**You can use any milk - I've used whole and skim to make the glaze, and I don't know if you can tell much of a difference with either!