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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