Ingredients for Pumpkin Coffee Cake With Brown Sugar Glaze
- 1 cup water
- Pumpkin Puree
- 2 large eggs
- Vanilla Extract
- 1 teaspoon pumpkin pie spice
- Yellow Cake Mix
- 1 teaspoon baking soda
- Brown Sugar
- Flour
- Butter
- ¼ cup granulated sugar
- Heavy Whipping Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Coffee Cake With Brown Sugar Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Coffee Cake With Brown Sugar Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 1 cup pumpkin puree, 2 large eggs, 1 teaspoon pumpkin pie spice, 1 tablespoon vanilla extract, and 1 cup water until well combined.
- Add 1 box (15.25 oz) of your favorite spice cake mix and 1 teaspoon baking soda. Mix until just combined. Do not overmix.
- Pour batter into the prepared pan.
- In a medium bowl, combine ½ cup packed light brown sugar, ½ cup all-purpose flour, and ¼ cup (½ stick) melted unsalted butter. Mix with your fingers until crumbly.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake bakes, prepare the glaze: In a small saucepan, combine ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ cup heavy cream.
- Bring to a simmer over medium heat, stirring constantly, until the sugar is completely dissolved and the glaze is smooth.
- Remove from heat and set aside.
- Once the cake is baked, let it cool in the pan for 10 minutes before poking holes all over the top with a toothpick.
- Slowly pour the warm glaze over the cake, allowing it to soak into the holes. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
164g
Fat
23g
Carbs
20g
