Pumpkin Coffee Cake w/ Brown Sugar Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1/3 cup(s) water |
1 can(s) pureed pumpkin 15 oz |
2 whole(s) eggs |
1 tablespoon(s) vanilla extract |
2 tablespoon(s) pumpkin pie spice |
1 box(es) yellow cake mix 18 oz |
1 teaspoon(s) baking soda |
1 cup(s) brown sugar divided |
1/2 cup(s) flour |
4 tablespoon(s) butter melted |
1/4 cup(s) granulated sugar |
1 teaspoon(s) vanilla extract |
1/4 cup(s) heavy whipping cream |
Directions:
1. Preheat the oven to 350F.
2. 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.
3. Grease a 9×13 pan with butter and pour batter into pan.
4. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
5. 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.
6. 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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