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!
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.
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!
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