This easy pumpkin coffee cake is made with canned pumpkin puree and flavored with pumpkin spice. It's topped with a sweet brown sugar glaze for a delicious fall breakfast or brunch treat. Serve it warm or at room temperature.
Ingredients
- 1 teaspoon unsalted butter
- 1 can pumpkin puree , 15 ounce
- 2 large eggs
- 0.33 cups water
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 package yellow cake mix , 15.25 ounce
- 1 teaspoon baking soda
Instructions
-
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.
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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.
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6
Poke holes all over top of cake with a toothpick. Pour glaze evenly over cake.
Nutrition Facts
Per serving
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