A dear family friend forwarded a recipe similar to this one to me a few short days ago . . . and when I saw the ingredients and its preparation, I had to bake it!
As always, I changed the recipe a bit. Because I've been craving chocolate lately, I used a Dark Chocolate box cake mix, instead of a yellow box cake mix . . . making this a Chocolate Pumpkin Coffee Cake. Either one, by the way, tastes great!
I'm not sure how to describe THIS coffee cake.
I hesitate calling it that, because THIS cake is incredibly MOIST . . . and tastes more like a guilty pleasure than a simple coffee cake.
It's also unique in that 1 whole can of pureed PUMPKIN is added to the mixture, along with pumpkin pie spice, which enhances the flavor, as well as, the color of the chocolate.
In bright daylight, the chocolate cake part has an amber orange hue. Beautiful!
It's the combination of the crunchy brown sugar streusel topping, and the brown sugar GLAZE!!
Part of this cake's preparation includes poking holes in the cake shortly after taking it out of the oven. So when you slowly pour the GLAZE over the top . . . it fills the holes and seeps into the cakes nooks and crannies. My, oh my! Even my husband ~ who does NOT like cake . . . ate every single bite, and asked for more!
If you're not a baker, or simply looking for a simple and scrumptious cake recipe . . . then THIS one's for you!
⅓ cup water
⅓ cup vegetable oil
1 15-ounce can pureed pumpkin
2 x-large Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking soda
1 18-ounce box Chocolate Cake Mix
((For a more traditional Pumpkin Coffee Cake, use a Yellow Cake Mix instead of Chocolate Cake Mix))
BROWN SUGAR STREUSEL
1 cup brown sugar
1 cup flour
pinch of salt
1 cup flour
pinch of salt
8 Tablespoons unsalted butter, room temperature
preparation
In a small bowl mix together brown sugar, flour, and butter.
Use your fingers to sprinkle over the top of the cake.
* * * * * * *
GLAZE
1/2 cup Granulated Sugar
1 cup brown sugar
2 teaspoon Vanilla Extract
1/2 cup Heavy Whipping Cream
preparation
Combine the 1 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.
Preparation
Preheat the oven to 350F.
In a large bowl mix together the water, oil, 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.
Using your hands, crumble the streusel evenly over the top.
Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
When cake is finished baking, let cool for 5 minutes and then poke holes in the top with a toothpick. Using a spoon, pour glaze over the cake, making sure to cover all holes and surfaces. Serve cake warm or at room temperature.
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