Pumpkin Coffee Cake With Brown Sugar Glaze Recipe

Name: Pumpkin Coffee Cake With Brown Sugar Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup water; 1 can (15 oz) pureed pumpkin; 2 eggs; 1 tbsp vanilla; 2 tsp pumpkin pie spice; 1 box yellow cake mix; 1 tsp baking soda; 1 cup brown sugar; 1/2 cup flour; 1/3 cup walnuts, chopped; 4 tbsp butter, melted; 1/4 cup sugar; 1 tsp vanilla; 1/4 cup heavy whipping cream

Servings: persons

1/3 cup water
1 can (15 oz) pureed pumpkin
2 eggs
1 tbsp vanilla
2 tsp pumpkin pie spice
1 box yellow cake mix
1 tsp baking soda
1 cup brown sugar
1/2 cup flour
1/3 cup walnuts, chopped
4 tbsp butter, melted
1/4 cup sugar
1 tsp vanilla
1/4 cup heavy whipping cream

1
Preheat over to 350.
2
Mix together the water, pumpkin, eggs, vanilla, and spice. Add cake mix and baking soda; mix until just combined. Pour into prepared pan.
3
Mix together 1/2 of brown sugar, 1/2 cup flour, walnuts, and butter. Sprinkle over top of cake.
4
Bake 25-30 minutes.
5
Combine other half of brown sugar, sugar, vanilla, and heavy cream in a saucepan and bring to simmer. Remove from heat and stir until sugar is dissolved.
6
Poke holes in top of cake with toothpick. Pour glaze over cake.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup water, 1 can (15 oz) pureed pumpkin, 2 eggs, 1 tbsp vanilla, and more.

Yes, Pumpkin Coffee Cake With Brown Sugar Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Coffee Cake With Brown Sugar Glaze

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