Pumpkin Coffee Cake

3
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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
16
Prep:
20 Min
Cook:
35 Min
Method:
Bake

Ingredients

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  • 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

How to Make Pumpkin Coffee Cake

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.

Printable Recipe Card

About Pumpkin Coffee Cake

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




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