Wednesday, November 7, 2012

Pumpkin Coffee Cake with Brown Sugar Glaze

In honor of the US Elections on Tuesday I offered my facebook fans the option of voting on the recipe that I would share on Wednesday.  The results were unanimous.  As I'm typing this blog post, I'm watching the results of the election come in.  No matter what side you're on, I think we can all agree that this recipe is delicious.  And that's something we can all unite around :).

I apologize in advance for the less than stellar photo.  I brought this dish to Thanksgiving themed Dinner Club as a last minute dessert when Emily and Scott could no longer make it.  You see, they were in charge of our only planned dessert for the evening and also our regular "event" photographers.  But they had a great excuse for missing their first dinner club since we started about 3 years ago.  Emily and Scott are the proud new parents of twin girls - Paige and Claire!  They came much earlier than expected but everyone's healthy and well.

As for the cake?  It was amazing!  Moist and full of Fall flavors.  But the best part has to be the fact that it's just dressed up boxed cake mix.  You heard me!  And Shhhh!  Don't give away this little secret because no one would suspect ;).

PS: Have you shared my Macaroni and Cheese Mondays post yet and left a comment letting me know you've shared?  Nobody has yet which makes me really sad.  Remember, prizes are at stake here!  And while I wouldn't mind keeping one of these great cookbooks for myself, they're really meant for one of my wonderful readers!

One Year Ago: Strip House Potatoes Romanoff and Chicken and Roasted Root Vegetable Pot Pie
Three Years Ago: Pumpkin Pie Fudge and Marinara Magnifica

Pumpkin Coffee Cake with Brown Sugar Glaze

Pumpkin Coffee Cake with Brown Sugar Glaze


For the cake
  • 1/3 cup water
  • 1 can (15 oz) pureed pumpkin
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 box (18 oz) yellow cake mix
  • 1 tsp baking soda
For the topping
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/3 cup walnuts, chopped (optional)
  • 4 Tbsp butter, melted
For the glaze
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix together the water, pumpkin, eggs, 1 tablespoon vanilla, and pumpkin pie spice until well combined.  Add the cake mix and baking soda and mix until just combined.
  3. Grease a 9x13 pan with butter and pour the batter into the pan.
  4. In a small bowl, mix together ingredients for the topping.  Sprinkle over the top of the cake using your fingers.  Bake at 350 degrees for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  5. Combine the glaze ingredients in a saucepan and bring to a simmer.  Remove from heat and continue to stir until all the sugar dissolves.
  6. When the cake is finished baking, poke holes over the entire cake surface using a fork or a skewer.  Pour the glaze all over the cake.  Serve warm or at room temperature.

Source: Heather's Dish as seen on Pretty. Good. Food.

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