Pumpkin Coffee Cake

Teresa Jacobson

By
@foundmyzen

This cake is gooey and sweet and flavorful and so yummy! It's smells like fall while it's baking and is perfect with a cup of coffee or milk.


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Comments:

Serves:

16

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

15 oz
canned pumpkin
1/3 c
water
2 large
eggs
1 Tbsp
maple extract (or sub vanilla extract)
2 tsp
pumpkin pie spice
1 tsp
baking soda
1 box
white cake mix
1 Tbsp
fresh ground flaxseed, optional

TOPPING:

1/2 c
brown sugar, packed
1/2 c
flour
4 Tbsp
butter, melted
1/2-3/4 c
chopped pecans (or walnuts or almond slivers)

GLAZE:

1/2 c
brown sugar, packed
1/4 c
sugar
1 tsp
maple extract (or sub vanilla extract)
1/4 c
French vanilla liquid coffee creamer

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Spray a 13x9 glass baking dish.
2
In a mixing bowl, combine canned pumpkin, water, eggs, maple extract, and pumpkin pie spice until well blended.
3
In a separate bowl, combine cake mix (press out any lumps) baking soda and ground flax. Fold into pumpkin mixture just until blended. Pour into prepared dish.
4
Topping: In a separate bowl, blend brown sugar, flour, and melted butter. Sprinkle evenly over top of the cake. Spread nuts over topping.
5
Bake in preheated oven for 30-35 minutes or until a toothpick comes out clean.
6
Glaze: In a saucepan, combine brown sugar, sugar, maple extract, liquid creamer and bring to a simmer. Remove from heat and stir until sugar is dissolved. Immediately pour over baked cake. If you'd like, poke a few holes in the cake before pouring glaze over.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American