pumpkin coffee cake with brown sugar glaze

I've shared this recipe with you several times over the last few years.

It's my go to "company dessert" when my schedule is busy this time of year and I'm wanting a delicious pumpkin dessert.

I love its versatility!

You can make the traditional butter pumpkin version . . . or a scrumptious chocolate version. They're both so delicious! It's one of those kind of cakes that you find yourself going back for seconds and thirds.

It's bright orange hue . . . and moist and tender crumb is a beautiful tribute to pumpkin.

I use a butter cake mix base for added richness. And yes, this recipe, too, has a brown sugar streusel topping . . .  and a glaze that further moistens every nook and cranny.

I just love simple and delicious desserts . . . and this is one of them!

pumpkin coffee cake

⅓ cup water 

⅓ cup vegetable oil

1 15-ounce can pureed pumpkin 

2 x-large eggs

1 Tablespoon pure vanilla extract 

2 teaspoons Pumpkin Pie Spice 

1 teaspoon baking soda

1 18-ounce box Butter (or Yellow) Cake Mix 

brown sugar streusel

1 cup brown sugar

1 cup flour 
pinch of salt

8 Tablespoons unsalted butter, room temperature

.     .    .     .     .     .

In a small bowl mix together brown sugar, flour, and butter. 

Use your fingers to sprinkle over the top of the cake. 

.     .    .     .     .     .

brown sugar glaze

1/2 cup Granulated Sugar 

1 cup brown sugar

2 teaspoon Vanilla Extract 

1/2 cup Heavy Whipping Cream

.     .    .     .     .     .

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, 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.
OR . . . to dress it up, line 2 8-inch rounds with parchment and then grease pans. Using a 1-cup scoop, evenly distribute batter into pans. 
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. *If you baked the cake in rounds, then gently turn cake over onto your hand, and then back over onto a serving plate, so that the streusel is on top.
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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pumpkin coffee cake with brown sugar streusel

We entertained house guests last week . . . and with our home extra busy, I turned to my recipe binder for easy-to-prepare hearty meals and delicious Fall-inspired desserts.

After we put the kids to bed the first evening, I prepared Caramel Pumpkins for the adults. It was fairly late, so the warm and cozy dessert was a welcome treat.

I also baked a Pumpkin Coffee Cake with a brown sugar streusel another evening.  It came out of the oven just as we finished dinner; and even though we were all full, the aroma couldn't keep us away from enjoying a slice.

It's the true pumpkin version of the Chocolate Pumpkin Coffee Cake that I shared last week.

It's bright orange hue . . . and moist and tender crumb is a beautiful tribute to pumpkin. I use a butter cake mix base for added richness. And yes, this recipe, too, has a brown sugar streusel topping . . .  and a glaze that further moistens every nook and cranny.

I just love simple and delicious desserts . . . and this is one of them!

Ingredients
⅓ cup water 
⅓ cup vegetable oil
1 15-ounce can pureed pumpkin 
2 x-large eggs
1 Tablespoon pure vanilla extract 
2 teaspoons Pumpkin Pie Spice 
1 teaspoon baking soda
1 18-ounce box Butter (or Yellow) Cake Mix 

BROWN SUGAR STREUSEL

1 cup brown sugar

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, 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.

LET'S STAY in touch!

Simply Suzannes at Home

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Sharing with . . .

Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, The Newleywed Pilgrimage, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here

chocolate pumpkin & brown sugar streusel coffee cake

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!

So what makes this coffee cake over-the-top delicious? 

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!

Ingredients
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

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.

LET'S STAY in touch!

Simply Suzannes at Home

on Facebook

Sharing with . . .

Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here