Pumpkin Coffee Cake

Pumpkin Coffee Cake

 By Vera

Ingredients:

• ⅓ cup Water
• 1 can Pureed Pumpkin (15 Oz)
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 2 teaspoons Pumpkin Pie Spice
• 1 box Yellow Cake Mix (18 Ounce Box)
• 1 teaspoon Baking Soda
• 1 cup Brown Sugar, Divided
• ½ cups Flour
• 4 Tablespoons Butter, Melted
• ¼ cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• ¼ cup Heavy Whipping Cream

Instructions:

Preheat the oven to 350F.

Cake:  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.

Topping:  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.

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.

Notes:

1.  Next time I would only use about half the pumpkin spice, but that is personal preference as I'm not big on the spices.

2.  I didn't care for the topping.  The taste was fine, it was more the texture, so I would probably skip that next time to see how it would work out!