Pumpkin Coffee Cake with Brown Sugar Glaze

 

Ingredients

Original recipe (1X) yields 12 servings

• 1 teaspoon unsalted butter

• 1 (15 ounce) can pumpkin puree

• 2 large eggs

• ⅓ cup water

• 1 tablespoon vanilla extract

• 2 teaspoons pumpkin pie spice

• 1 (15.25 ounce) package yellow cake mix

• 1 teaspoon baking soda

Crumb Topping:

• ½ cup brown sugar

• ½ cup all-purpose flour

• ¼ cup unsalted butter, melted

Glaze:

• ½ cup brown sugar

• ¼ cup heavy whipping cream

• ¼ cup white sugar

• 1 teaspoon vanilla extrac

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.

2. Combine pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice in a large bowl. Stir in cake mix and baking soda until just combined. Pour batter into the prepared baking pan.

3. Combine 1/2 cup brown sugar, flour, and 1/4 cup melted butter in a small bowl until crumbly; sprinkle over batter with your fingers.

4. Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes.

5. 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; stir until sugars are dissolved and glaze is smooth.

6. Poke holes all over top of cake with a toothpick. Pour glaze evenly over cake.