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Pumpkin Coffee Cake

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The best fall dessert! Very easy and moist!!

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Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • 1/3 cups Water
  • 1 can Pureed Pumpkin (15 Oz)
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 2 teaspoons Pumpkin Pie Spice
  • 1 box Yellow Cake Mix (18 Ounce Box)
  • 1 teaspoon Baking Soda
  • 1 cup Brown Sugar, Divided
  • 1/2 cups Flour
  • 1/3 cups Walnuts, Chopped
  • 4 Tablespoons Butter, Melted
  • 1/4 cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 cups Heavy Whipping Cream

Details

Servings 18
Preparation time 20mins
Cooking time 55mins
Adapted from tastykitchen.com

Preparation

Step 1

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

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