Monday, October 31, 2011

Pumpkin Coffee Cake

You guys, this cake. This cake! This cake is amazeballs. For. Real. If you like pumpkin at all, even if you're not entirely sure you're that into pumpkin... make it anyway!

And if you don't like pumpkin? Who are you?! Pumpkin is so great. Okay okay, fine. I used to not really like pumpkin pie because I thought it was strange as a child. But that has changed in the last few years. I will pretty much devour pumpkin anything. Cake, cookies, pancakes, waffles... Okay, maybe not pumpkin beer. I just don't like beer, what can I say?

It's so moist and delicious, it nearly melts in your mouth. The brown sugar double topping is just the right amount of sugary goodness. But yes, it IS sugary. Lots of sugar. In the cake, in the topping, in the glaze. Sugar sugar everywhere! You know you love it.

Pumpkin Coffee Cake by

Deliciously amazing coffee cake that doubles as a dessert, featuring the yummy pumpkin fall flavors.

  • 1/3 cup water
  • 1 15 ounce can pumpkin puree
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 Tablespoon vanilla extract
  • 1 18 ounce box yellow cake mix
  • 1 teaspoon baking soda
  • 1 cup brown sugar, divided
  • 1/2 cup all-purpose flour
  • 4 Tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream

  1. Preheat the oven to 350°F.
  2. 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.
  3. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350°F for 25-30 minutes, or until a toothpick inserted comes out clean.
  4. 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.
  5. When the 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.
In photos:

This is all of the bottom cake layer mixed together. I do not have step-by-step as the way I made this is different than the actual recipe you should follow. Shh. I only had pumpkin pie filling, so I made my own little guestimating version. It turned out great anyway.

Spread it out in your prepared pan.

Mix up the brown sugar crumbly stuff.

Crumble it on top. Mmmm.

  While it's baking, make the glaze. More brown sugary goodness!

It comes out lookin' like so.

And then the best part! Poke some holes, and drizzle on that glaze.

Struggle not to eat half of it all by yourself. I took it in to work, and it was devoured!


  1. the ultimate compliment: I just pinned this on pinterest!! I don't even like pumpkin but you sound too convinced about this so I'm in!!! will make for thanksgiving!!

  2. I wonder how this would taste with sweet potatoes?

  3. Someone at work who doesn't like pumpkin had it and said he really liked it. It's not overly pumpkiny at all.

    You could probably do sweet potatoes since sweet potato pie is sort of similar to pumpkin pie. It might just be less moist? I honestly don't have much experience with sweet potatoes to say!