Pumpkin Coffee Cake With A Brown Sugar Glaze Recipes

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PUMPKIN COFFEE CAKE WITH A BROWN SUGAR GLAZE



Pumpkin Coffee Cake with a Brown Sugar Glaze image

Delicious fall breakfast/brunch recipe. Serve warm or at room temperature.

Provided by Morgan Hebert

Categories     Fruits and Vegetables     Vegetables     Squash

Time 49m

Yield 12

Number Of Ingredients 15

1 teaspoon butter
1 (15 ounce) can pumpkin puree
2 eggs
⅓ cup water
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 (18 ounce) package yellow cake mix
1 teaspoon baking soda
½ cup brown sugar
½ cup all-purpose flour
¼ cup butter, melted
½ cup brown sugar
¼ cup heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
  • Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
  • Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth.
  • Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 62.8 g, Cholesterol 49.7 mg, Fat 12 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 518.7 mg, Sugar 41.9 g

PUMPKIN COFFEE CAKE



Pumpkin Coffee Cake image

I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.

Provided by Taste of Home

Time 1h

Yield 16-20 servings.

Number Of Ingredients 18

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
CAKE:
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
1/2 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Steps:

  • In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

PUMPKIN COFFEE CAKE WITH BROWN SUGAR GLAZE RECIPE



Pumpkin Coffee Cake with Brown Sugar Glaze Recipe image

Number Of Ingredients 10

1/3 cup water
1 (15 ounce) can pureed pumpkin (not pumpkin pie filling)
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees. In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined. Pour batter into a greased 9x13 baking pan. In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Serve your cake when warm or cooled to room temperature.

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