It seems that I wait all year for pumpkin. Come May, I am already craving pumpkin cookies, pumpkin roll, and pumpkin pie, and can hardly imagine waiting another four or five months to get in on that goodness. And with the recent pumpkin shortages that have been happening around the country, I sort of bought every can at my store. Like, every single can. My downstairs pantry now has a dedicated pumpkin shelf and I couldn’t be happier. And hungrier.
I’ve had Heather’s recipe saved for Pumpkin Coffee Cake with Brown Sugar Glaze since last autumn, so you know exactly what came first on my to-make list. If I’m being honest, it’s the brown sugar glaze that sold me. I have a weird thing for brown sugar and for glazes, so I knew it would be a winner. I could practically taste it through through the screen. And it’s easy too!
You need a can of pumpkin puree, a box of yellow cake mix, pumpkin pie spice, baking soda, vanilla extract, heavy cream, flour, granulated sugar, brown sugar, butter, eggs and water. Heather’s recipe called for walnuts, and as I much as I love them, I’m a firm believer in nutless baked goods. Feel free to add them if you wish!
Begin by adding the pumpkin, eggs, vanilla extract, water and pumpkin pie spice together in a bowl.
Mix it up until it looks pumpkin-y … or, you know, sort of like baby food.
Add in the cake mix and baking soda, and mix with a spoon until combined and minimal lumps remain. It’s okay if you have a few small lumps left.
Pour batter into a 9×13 greased baking dish.
In a small bowl, mix together half of the brown sugar, flour and melted butter. If you are using walnuts, this is where they would go. Pecans would add a nice touch too.
Crumble the brown sugar mixture over the pumpkin cake batter with your fingers.
It should look like this. Absolutely devour-able.
The cake heads into a 350ºF oven and bakes for about 30 minutes, or until a toothpick inserted comes out clean.
While the cake is baking, combine heavy cream, brown sugar, granulated sugar and vanilla extract in a small saucepan.
Mix to combine and bring it to a simmer, then remove from heat and continuously stir until all of the sugar has dissolved. Set it aside until ready to use.
It will become all glazy and be nearly impossible to stay away from. I wanted to pour it in a mug and drink it.
Once the cake comes out of the oven, poke holes all over the top with a toothpick. Or in my case, a fondue sticker thingy. You can also use a fork.
Drizzle glaze over cake evenly…
Then let cool for about 20-30 minutes, or until just slightly warm. It tastes best warm, trust me.
Serve yourself (and um, your guests?) a big square slice …
And go to town. Oh man. This cake is unreal.
You won’t believe how delicious it is, and it fits the bill for breakfast and dessert. The crunchy, gooey top is my favorite part and I can’t imagine a better treat for fall.
Thanks so much to Heather for the fabulous recipe! Be sure to check out her blog, Heather’s Dish, where she serves up delectable food with a side of humor and love.
Printable Recipe
Print Options
Description
Light and fluffy coffee cake made the decadent way with a cream-and-butter brown sugar glaze. Feel free to thank me for the sugar coma later.
Ingredients
- ⅓ cups Water
- 1 can Pureed Pumpkin (15 Oz)
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 1 box Yellow Cake Mix (18 Ounce Box)
- 1 teaspoon Baking Soda
- 1 cup Brown Sugar, Divided
- ½ cups Flour
- ⅓ cups Walnuts, Chopped
- 4 Tablespoons Butter, Melted
- ¼ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- ¼ cups Heavy Whipping Cream
Preparation Instructions
Preheat the oven to 350F.
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 and pour batter into pan.
In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
For the 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.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
_______________________________________
Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.
71 Comments
Comments are closed for this recipe.
kcupdrawer on 11.23.2011
My country have a lot of pumpkin and normal I’m also like to eat. Today I found your blog that is the good blog for do follow to do pumpkin coffee cake. I think when I finish to follow my pumpkin cake so very yummy.
Thank again for your share.
Dee on 11.16.2011
I am like Liz.. I would award this 5 stars out of 5….I think it is a basic recipe that is delicious and you can tweak it anyway you want…adding coconut, or chocolate chips whatever…there is no need to tweak it, but then it will give you hours of endless pleasure..*lol*
I think the whipped cream on top is a great idea, also could serve it with ice cream…
Dee on 11.10.2011
I can’t even begin to tell you how easy this was and how delicious it seems to be. I just took it out of the oven, and finished putting the glaze (yes it should be in a mug) on top. Thank you for helping me figure out an awesome dessert for Thanksgiving…
Tanya Taylor on 11.9.2011
This is the most amazing cake I have ever had, and that’s saying a lot! I made it yesterday and of course ate a piece right away, but I thought today it maybe a dry and my happy surprise it was even better! Thanks for the recipe I will be making this many times over.
Kae on 11.7.2011
I have fallen in love with this recipe! It is so moist and delicious!!! Everyone who tastes it, immediately falls in love with it! It will be making a weekly appearance in my kitchen for quite a while! Thanks for such a yummy recipe!!
Carol Ascher on 11.6.2011
I made it this weekends at my daughter’s house! What a WONDERFUL treat!
Hannah on 11.4.2011
I tried making this this morning. The toothpick looked pretty clean when I poked it at 25 minutes, so I pulled it out and finished it off. However, when I went to get a slice, it wasn’t cooked. Almost the entire thing was warm batter. I don’t know what went wrong. Did anyone else have this problem?
Jen @ Fresh from the... on 10.26.2011
I just made these last night and they were AMAZING. Though I did have to use my pumpkin pie mix that I had bought last year because the store was completely out of pumpkin.
Carol on 10.24.2011
I’ve made this recipe twice since seeing it last week. It’s really, really delicious!
Marla on 10.23.2011
I made this on Friday and it was awesome! So easy and deelish! Thanks for a great recipe!
Kelly on 10.21.2011
Loved this cake but my crumbles for on top never got crumbly! It was more like a glaze texture than hard crumbles. Does anyone know why?
Amy on 10.21.2011
yummy! This cake was so delicious! I will be making it again soon as it as disappeared in a couple days!
Debbie on 10.19.2011
I’ve made this twice since I read the recipe — one with nuts, one without, and everyone LOVED it! And it was EASY! Thanks for a winning recipe!
Angelina on 10.19.2011
I made this recipe this weekend. I didn’t have walnuts so I just forged on ahead. It was delicious! I had spice cake mix on hand and used that in lieu of vanilla cake. Came together easy and I would definitely make again!
shellf0969 on 10.18.2011
Can I make this with real pumpkin? I cook my pumpkins every year and save the pulp.
I cut the pumpkin in half, scoop out seeds,guts.
Lay both halves of pumpkin face down on a Pam sprayed pan with a little depth to it.
Cook in an oven for 1 hour.
then I pull it out of the oven, peel of the orange peel/coating.
put the pulp in a strainer, mash and get all of the water out of it. Let drain for 2 hours..Sit the strainer over a bowl so water from the pumpkin can drain.
There you go……pumpkin pulp…
I make a pumpkin pie by combining all of the ingredients n a blender to break the pumpkin up..then pour in a pie shell and bake. (I follow the recipe on Libby’s pumpkin website) Just use fresh pumpkin instead.
Freezes well too. I store the ready made mixture in a large ziploc bag. Just thaw out in a strainer again.
Kristie on 10.18.2011
made this last night and it was sooo good! I was also made it without nuts (don’t like them much myself and didn’t have them) and was a bit nervous they’d be too sweet. They are definitely sweet, but they were good! You definitely can’t treat it like a breakfast coffee cake but as a dessert it’s wonderful! I highly recommend it
Rhona on 10.18.2011
This is so delicious and very easy to make. My entire family is busy scarfing it down as I type.
pam on 10.18.2011
This looks absolutely divine!!
Kim K on 10.17.2011
Yummy! I know you really shouldn’t, but I think you could have doubled the topping and glaze.
Liz on 10.17.2011
Hey!
I’m not having pumpkin supply issues where I live, but one of my tricks to make sure I always have pumpkin on hand is to reuse all my Jack-o-lanterns.
Nov 1st I peel them, cut out the dried out inside, and boil down what’s left. Once the pumpkin is boiled down, I freeze it in several ziplock bags.
We normally do 3-4 jack-o-lanterns and that usually yields me more than enough pumpkin for the whole year.
Love the recipes!
sara on 10.17.2011
I’ve made this twice over the weekend! Both places I brought it to, everyone loved it! I added cinnamon chips to the cake batter on the second try and a bit of salt to the crumble. Although the additions were totally unnecessary, it was delicious! Thanks for a great go-to coffee cake!!
Liz on 10.17.2011
If anyone needs feedback as to whether this is a good recipe, it is amazing! Made it for my family last night and I have a feeling it will be a race to see who gets the last piece from the pan. Easy and delicious. Definitely going to be somewhere on the Thanksgiving menu at our house.
Awn on 10.17.2011
Jessica,
Not only does this look amazing but you made my heart a little homesick for Giant Eagle! Why can’t the south get on board with “the igle”? I might go wander the aisles when I’m home in December. And yes, I realize this makes me sound crazy about a grocery store!
Awn
Susan B. on 10.17.2011
I made this yesterday and everyone loved it! The nutty topping and glaze…yummy!
Michelle on 10.17.2011
Hello there :D. I wanted to know if you used a 9×13 x 1in. or by 2in.
Would 9 X 13 X 1 cause the batter to overflow?
Christin on 10.16.2011
What a wonderful seasonal spin on coffee cake! Recipes for coffee cake usually don’t tempt me, but this one does.
Carolyn on 10.16.2011
Took this to church this morning. Big hit! Many asked for the recipe. This will be a family favorite – thanks!
val on 10.16.2011
i made this for church today. Received many, many compliments!
Nell O on 10.16.2011
I made this a day in advance of having friends sleep-over so I wouldn’t have to be in the kitchen that morning, and it was fantastic!!!! Very moist and delicious!!!!! Highly recommend this recipe!!!!
jenn wilmer on 10.16.2011
Most of my brown sugar crumble sunk into the cake. What did I do wrong? Any suggestions?
Alyse on 10.16.2011
Pumpkin is a pantry staple. Stock up when canned pumpkin is available in the store and then you can have pumpkin all year long. The only reason to limit it to Fall is if you are using a fresh pumpkin to make your own puree.
Ashton Blackman on 10.16.2011
This looked wonderful. I made it and used two smaller pans instead of one and gave one away! It was amahhhhzing! Perfect right out of the oven, an hour later….twenty minutes after that and evidently every half hour until it was gone!
Linda B on 10.15.2011
Just what I need…one more thing to feed the pumpkin obsession. I am making this in the morning for the football crew coming over for wings.
Kelly C on 10.15.2011
I made this today and served it warm with whipped cream. Comfort food!!!!
Jennifer on 10.15.2011
From one pumpkin fanatic to another—This is a MUST BAKE!
Ellen on 10.15.2011
I made this today and it is wonderful. It was easy to make, which is a must for me, and is a perfect fall dessert. We had a piece tonight and I’m taking the rest to a church lunch tomorrow.
Danielle Terrell on 10.15.2011
I have to say…this is pumpkinawesomeness! I had a slice last night and a slice this morning…I am giving the rest (except for 2 more pieces :D) to my family so that I don’t scarf down the whole pan by myself!
Nicole on 10.15.2011
Is it not possible for you to make this recipes from scratch instead of using pre-boxed stuff?? It’s just a thought.
Kerry on 10.14.2011
WOW, I just made this and it is almost gone. So yummy, I am disappointed we didn’t finish it yet. Def, make this one.
erin on 10.14.2011
I’m running a half marathon tomorrow morning. I plan to immediately stuff my face into a pan of this when I get done- there’s some motivation to run faster, eh? Sounds like a good plan to me.
Lindsey on 10.14.2011
I made this last night and I forgot the 1/4 cup white sugar in the crumble because you know…I have a 3 year old trying to help me cook….anyway it still turned out fantastic!
Ashley @ Good Taste Healthy Me on 10.14.2011
Omg this looks divine! For some reason I can’t add you to my google reader. Any ideas why?
Sherilee on 10.14.2011
I made this last night. It was delicious and perfect for dessert or breakfast.
Justnanny on 10.14.2011
How about muffins? Do you think it would work, or do you think the glaze would make it a bit messier to eat out of hand????? They look absolutely delicious, and I am drooling just reading the receipe? Peaceful blessings on this gorgeous fall morning! Nanny
Trista on 10.14.2011
This looks so delicious!!
Maggie H on 10.14.2011
I went a little pumkin crazy too, when I went to 5 stores and couldn’t find any pumpkin. I bought 2 cases online so I could make my pumpkin cookies. I am expected to bring them to all neighborhood and family functions. I get weird looks about my pumpkin stash but it makes me happy!!
Can’t wait to try this cake!
Patti on 10.14.2011
Hello to Lisa D:
I’d love to make this for my Mom. She can have all of the ingredients Except heavy cream as she very sensitive to dairy. Could you let me know if the soymilk, creamer or other subsitute works?
Shugary Sweets on 10.14.2011
I’m am all about pumpkin right now and this looks fabulous. Thanks for pointing it out to us!
Urban Wife on 10.14.2011
I’d venture to say this coffee cake has made its’ way up to the top of my list! Holy yum.
Katrina on 10.14.2011
Mmm what a treat! Yum.