Pumpkin Coffee Cake with Brown Sugar Glaze
Since the Pumpkin Poppers that I posted earlier this week were such a hit with family, friends, and all of you, I decided to break out another Pumpkin recipe. I just want to make sure we all have the best recipes out there, to bring in Fall! I’m so excited already! I found this yummy looking Pumpkin Coffee Cake recipe from Pretty. Good. Food., and just had to give it a try.
It is kind of ironic because I have been asking for nominations for this week’s Pinterest Challenge, and today, a reader nominated this very recipe. I already made it – just last night! Oh boy was this tasty. Typically, I think of Coffee Cake as a breakfast food, but this delicious dish really could serve as dessert. There is an entire yellow cake mix in the batter, with pumpkin, so it is entirely your call. It is very sweet, and is complete with a brown sugar crumb topping AND brown sugar glaze. Be prepared for a sugar coma, because that is what is coming your way, with all of the deliciousness this Pumpkin Treat can muster up! This cake is more moist than any coffee cake I have had. Here we go!
Ingredients
Method
- Preheat oven to 350°.
- 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.
- Grease a 9×13 pan with butter or nonstick cooking spray, and pour batter into pan.
- In a small bowl, mix together 1/2 cup of brown sugar, flour and melted butter. Use your fingers to sprinkle over the top of the cake.
- Bake cake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, start preparing your 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. This shouldn't take very long.
- When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake. It should seep into the holes and make for a nice sticky, sweet topping.
- Serve cake warm or at room temperature.
Nancy Everhart says
I made two of these today for a bake sale tomorrow at my church. They are very easy to make and are delicious. They were a big hit with my family. I will be making more. Thanks for posting this recipe..I rated it 5 star but only one star turned yellow.
Emily Lyon says
I hope everyone enjoys it Nancy! I am seeing that it shows up as only 1 star. If you could go back and try to change it to a 5, that would be great. I’m not sure how to change it on my end.
Thanks!
chels says
I have beens searching for a pumpkin coffee cake recipe..can’t wait to try it!! Thanks!
Andrea S says
Easy and a perfect way to say “Hello Autumn!” The weather is turning nice and chilly and this was just perfect for several days. I had with coffee, others had with a glass of milk, and it is even great on its own. After dinner (I topped the warm cake with a small dollop of cinnamon ice cream) or as a side for brunch. Just great. Thank you!
Alexandra says
Baking in the oven as we speak and it smells amazing! Such a good recipe can’t wait to make again closer to the holidays! Thank you!
Kate says
Looking forward to trying this yummy recipe. Has anyone tried it without the glaze topping?
sophieandmomma says
looking forward to trying it out as well! Time of seasons!!!
Stefani says
Sounds yummy!
carla says
For some reason i couldnt create the crumbly part. Any suggestions?
Emily Lyon says
Carla, did you use a spoon or a fork to mix the crumb topping? I would suggest using a fork and not mixing really well, so you have chunks. Please let me know if that doesn’t work!
Nancy Everhart says
i love this cake..i have made atleast 10 of them for different events..we like it better without the glaze..i commented before but it wouldn’t let me give it 5 stars…(only 1 star showed up) so i am going to try again….it won’t let me back in to change it ..sorry…now it won’t let me click on any stars…i just came back to this site to print more copies of the recipe because everyone asks for it……THANK YOU!!!!!!
Carissa says
My mom made these for my baby shower, except she used a spice cake mix instead of the yellow cake mix. We couldn’t get enough! She ended up having to make another one the next day. 😉
Gayle says
That looks delicious!!
Beth Donnelly says
OMG I am so glad I found this recipe and baked this!!! it is addictive and a huge hit with my family who is asking me to make it again! Can’t wait to make it for my ladies group
Emily Lyon says
So happy to hear your family likes it so much Beth!!
Shannon Copp says
I would like to make this for a church dinner tomorrow, but since it says to serve warm or at room temp., can I make it tonight and refrigerate it overnight? Or should I get up early and bake it in the morning?
Carolyn Talley says
OMG….I’ve made this Pumpkin Coffee Cake twice for work and family……and everyone raved about it…Everyone love the icing..Super moist
Emily Lyon says
So glad you like it Carolyn!!
Sherizel says
I had such a hard time making this. It took me 3 attempts to make a crumble. After the second attempt, I realized you can’t use melted butter or else it makes a paste, you have to use softened butter. I could never tell when this cake was done. I baked it for 37 minutes and I still think it may be a bit underdone. It’s so mushy it just falls apart. It tastes okay but I don’t think I would make it again.
Emily Lyon says
I’m so sorry you had so many struggles with this Sherizel. When making a crumb topping you always use softened butter.
Amanda says
Made this last night for my husband’s birthday. I usually do not use processed foods (the cake mix), but thought I would try it. After typically making everything from scratch, I can definitely tell the cake mix was in there. It did not take entirely homemade. It WAS quick and super easy to do. Good if you just need something at the last minute, etc. Does add the pumpkin flavor and healthfulness, I suppose. Eh…won’t make again, but did eat more than 1 piece.
Emily Lyon says
Well, glad you tried it!
Brenda Ryan says
Hi im from new zealand and we dont do canned pumpkin down here how do I substitute for real pumpkin? I also dont usually use a packet cake mix
Emily Buys says
You can totally substitute real pumpkin, Brenda. Here are some instructions I found online: Preheat the oven to 350 degrees F. Cut the pumpkin in half, scrape out the seeds with a melon baller, then bake on a sheet pan for about 1 hour until fork tender. Scoop out all the pumpkin from the skin, and puree in a food processor until smooth. Measure out two cups of pumpkin puree, and set aside for later.
Paula Deemer says
You posted to someone below not to use melted butter for the crumb topping which I know is true but the recipe says melted butter so it’s confusing to some people
Emily Buys says
Paula, I actually use melted butter, which the recipe states. If that doesn’t work for some people, I would suggest using a really soft butter. Sorry for any confusion.
Erin says
I have made this recipe multiple times and it is always perfect! Family, friends, strangers…everyone loves it. I love the flavor of the pumpkin spice at the holidays. Thanks so much for bringing this wonderful recipe into my household. It’s been a go-to for the last year!!
Emily Buys says
I’m so glad your family likes it, Erin!
Claire says
Actually, streusel topping is usually made with cold butter, not soft and certainly not melted. But apparently any of these work. Cold butter may take a minute more to mix, but it’s easier to sprinkle over the cake because it’s crumbles rather than paste. Next time I would probably just make the streusel the traditional way. But the cake is yummy. Next time I might reduce or omit the glaze because the sweetness almost overpowers the delicious pumpkin flavor.