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Pumpkin Coffee Cake with Brown Sugar Topping

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
12 servings
Breakfast Brunch Dessert
Pumpkin Coffee Cake with Brown Sugar Topping
Ingredients
  • 1 teaspoon butter
  • 1 (15 ounce) can pumpkin puree
  • 2 eggs
  • 1/3 cup water
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 (18 ounce) package yellow cake mix
  • 1 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup heavy whipping cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
Instructions
1
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Apply a thin layer of melted butter to the interior surface of a 9x13-inch baking dish.
3
Mix together pumpkin puree, eggs, water, and a teaspoon of vanilla extract in a large mixing container. Combine this mixture with the contents of a yellow cake mix packet and a pinch of baking soda until just combined. Pour the resulting mixture into the prepared baking dish.
4
In a separate mixing bowl, combine 1/2 cup of brown sugar, flour, and the melted butter until you achieve a crumbly texture. Sprinkle this mixture evenly over the batter using your fingers.
5
Bake the cake in a preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
6
In a separate saucepan, combine 1/2 cup of brown sugar, heavy cream, white sugar, and a teaspoon of vanilla extract. Heat the mixture over medium heat until it begins to simmer.
7
Remove the saucepan from the heat source and stir until the brown sugar and white sugar have dissolved, resulting in a smooth glaze.
8
Using a toothpick, create several holes throughout the surface of the cake. Pour the warm glaze evenly over the top of the cake, ensuring it is fully coated.