This is a little bit of a cheat coffee cake. It has all the bells and whistles of a coffee cake, but it�s made with a boxed cake mix and has more of an gooey butter cake feel. It�s less traditional coffee cake, but still totally and ridiculously awesome. The addition of the pumpkin puree really takes it over the top for me. I would highly recommend making this if you need a dessert in a hurry. It comes together very quickly and what�s even better is that you don�t even need the mixer, just a fork and a wooden spoon.
Pumpkin Coffee Cake
Ingredients:
Pumpkin Coffee Cake
Ingredients:
- 1 box Yellow Cake Mix (18 Ounce Box)
- ? cups Water
- 1 can Pureed Pumpkin (15 Oz)
- � cups Flour
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 4 Tablespoons Butter, Melted
- � cups Heavy Whipping Cream
- 1 teaspoon Baking Soda
- � cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Brown Sugar, Divided
Directions:
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 and melted butter. Use your 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.
