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
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.
PreparationPreheat 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!
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
