pumpkin coffee cake

★★★★★ 3 Reviews
foundmyzen avatar
By Teresa Jacobson
from New Orleans, LA

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.

★★★★★ 3 Reviews
serves 16
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For pumpkin coffee cake

  • 15 oz
    canned pumpkin
  • 1/3 c
    water
  • 2 lg
    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

  • 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.
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