Pumpkin Coffee Cake with a Brown Sugar Glaze
Description
This moist pumpkin coffee cake made with pumpkin puree has a golden crumb topping and sweet brown sugar glaze for a flavorful fall treat.
Ingredients
•
1 teaspoon butter
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1 (15 ounce) can pumpkin puree
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2 eggs
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1/3 cup water
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1 tablespoon vanilla extract
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2 teaspoons pumpkin pie spice
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1 (18 ounce) package yellow cake mix
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1 teaspoon baking soda
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1/2 cup brown sugar
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1/2 cup all-purpose flour
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1/4 cup butter, melted
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1/2 cup brown sugar
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1/4 cup heavy whipping cream
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1/4 cup white sugar
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
2
Combine pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice in a large bowl. Stir in cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
3
Combine 1/2 cup brown sugar, flour, and 1/4 cup melted butter in a small bowl until crumbly; sprinkle over batter with your fingers.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes.
5
Combine 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; stir until sugars are dissolved and glaze is smooth.
6
Poke holes all over top of cake with a toothpick. Pour glaze evenly over cake.