Pumpkin Coffee Cake with Brown Sugar Glaze

If you’re a pumpkin fanatic like me, here’s one coffee cake that you need to make this fall-Pumpkin Coffee Cake with Brown Sugar Glaze! This isn’t just an ordinary coffee cake, it’s packed with pumpkin, crunchy walnuts and finished off with an incredible brown sugar glaze. I know what you’re thinking, do I serve it for breakfast, brunch or dessert? How about all three? Just make sure to serve it warm with a tall glass of cold milk. Trust me. 😀

If you only make one pumpkin recipe this fall, make it this one! It’s absolutely amazing and ready to eat in under an hour. Since this recipe calls for using a cake mix, it’s a breeze to make. I used the Cake Mix Doctor’s Yellow Cake Mix, but if you can’t find that particular one you can use an 18.25-ounce package of another brand.

The topping is out of this world and adds a nice crunch to the cake. Seriously, just look at that crunchy, gooey Brown Sugar Glaze…

I can’t imagine a better treat for fall….So what are you waiting for? It doesn’t get much easier than this!

Pumpkin Coffee Cake with Brown Sugar Glaze

Moist pumpkin coffee cake finished off with a brown sugar glaze. It's perfect for breakfast, brunch, or dessert.

Yield: serves 18


For the Coffee Cake:
⅓ cups water
1 (15 ounce) can pureed pumpkin
2 large eggs
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 (18.25-ounce) package Yellow Cake Mix
1 teaspoon baking soda

For the Topping:
1/2 cup light brown sugar
½ cup all purpose flour
4 tablespoons butter, melted
⅓ cup walnuts, chopped

For the Glaze:
1/2 cup light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ cup heavy whipping cream


Preheat the oven to 350°. Grease a 9×13 inch square baking pan; set aside.
To make the topping: In a medium bowl, mix brown sugar, flour and melted butter together until the mixture resembles wet sand. Stir in the walnuts; set aside.
In a large bowl, stir together the water, pumpkin, eggs, vanilla extract, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 25 to 30 minutes. Let the cake cool on a wire rack while you make the glaze.
To make the glaze, combine the brown sugar, granulated sugar, vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until sugar is dissolved.
Poke holes in the top of the cake with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Let cool until slightly warm, about 20 minutes, before serving. Serve cake warm or at room temperature.

Source: Tasty Kitchen, orignally adapted from Heather's Dish

Don’t forget to enter my giveaway for a chance to win samples of The Cake Doctor’s new cake mixes. Click HERE for you chance to win! 


One Year Ago: Buckeye Cupcakes                  

Two Years Ago: Vanilla Glazed Apple Cookies 

11 Responses to “Pumpkin Coffee Cake with Brown Sugar Glaze”

  1. #
    Kelly — October 16, 2012 @ 12:23 pm

    Wow. Just wow. This looks delicious!

  2. #
    Ashley @ Wishes and Dishes — October 16, 2012 @ 12:54 pm

    This sound so good – love that it’s made with a cake mix!

  3. #
    Esther — October 17, 2012 @ 9:03 am

    I’ve been seeing alot of pumpkin posts lately, but this definitely made me sit up – i love the idea of pumpkin with coffee and nuts with glaze summore, yum! Can’t wait to make this, thanks for sharing this :)

  4. #
    baker street — October 17, 2012 @ 10:14 am

    Oh this sounds like my kinda treat! the brown butter glaze sounds heavenly, Christina!

  5. #
    Jed Gray (sportsglutton) — October 17, 2012 @ 12:03 pm

    Well I’m a coffee cake fanatic so this still sounds delish to me. 😉

  6. #
    Julie — October 23, 2012 @ 1:39 am

    This looks SO good! I plan on making this for a ladies breakfast. The recipe instructions say to bake in a 9×13 square baking pan. in the photo it looks like it was baked in a 8×8 pan. Which pan should I use? Thank you for this recipe and so many others!

    • Christina replied: — October 24th, 2012 @ 1:10 pm

      I have made it both ways. The directions listed are for baking it in a 9×13 pan, but I have also made it in an 8×8 pan as well. If you make it in an 8×8 make sure you cut the recipe in half. If you give it a try I would love to hear how they turn out for you! :)

  7. #
    April — December 18, 2012 @ 8:33 pm

    This had to be one of my most favorite desserts this fall. I didn’t have a box cake mix so I made a homemade pumpkin cake (which turned out absolutely delicious). The crumb topping and brown sugar glaze were amazing, they really make the cake.

  8. #
    Meghan — October 7, 2013 @ 5:18 pm

    I made this last night and absolutely love it!! The cake is super moist (and still is 24 hours later) and the flavor is absolutely perfect! The only modification that I made was adding a little bit of instant espresso to the cake mix to give it a little coffee flavor. Thank you for posting!!

  9. Pingback: Sweet Pea's Kitchen » Pumpkin Roundup

  10. #
    April — October 22, 2014 @ 2:33 pm

    This cake is amazing. To make it with homemade cake instead of a cake mix, I used the following recipe for the cake, then proceeded as normal for the topping & glaze.

    Cake Ingredients
    1/2 cup butter, softened
    1 1/2 cups sugar
    15 oz can pumpkin puree
    3 large eggs
    1 T vanilla
    2 1/2 cups flour
    2 tsp baking powder
    1 tsp baking soda
    2 tsp pumpkin pie spice
    1 tsp salt

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