Best 3 Pumpkin Coffee Cake With Brown Sugar Glaze Recipes
Indulge in the delightful flavors of fall with our moist and tender Pumpkin Coffee Cake topped with a decadent Brown Sugar Glaze. This classic coffee cake recipe is infused with warm pumpkin puree and aromatic spices, creating a cozy and inviting aroma that will fill your kitchen. The Brown Sugar Glaze adds an extra touch of sweetness and richness, making each bite a truly satisfying experience. In addition to the main recipe, we also offer variations for a Gluten-Free Pumpkin Coffee Cake and a Vegan Pumpkin Coffee Cake, ensuring that everyone can enjoy this delicious treat. Whether you're looking for a cozy breakfast or a special dessert, our Pumpkin Coffee Cake is sure to become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN COFFEE CAKE WITH A BROWN SUGAR GLAZE
Delicious fall breakfast/brunch recipe. Serve warm or at room temperature.
Provided by Morgan Hebert
Categories Fruits and Vegetables Vegetables Squash
Time 49m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
- Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
- Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth.
- Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 62.8 g, Cholesterol 49.7 mg, Fat 12 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 518.7 mg, Sugar 41.9 g
PUMPKIN-PECAN BUNDT CAKE
An easy, yet impressive dessert that's perfect for the holiday season and beyond! Pumpkin makes for an incredibly moist and flavorful cake, and pecans and a brown sugar-nutmeg glaze are the finishing touches that make this dessert truly irresistible.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 21 g, TransFat 0 g
PUMPKIN COFFEE CAKE WITH BROWN SUGAR GLAZE RECIPE
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined. Pour batter into a greased 9x13 baking pan. In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Serve your cake when warm or cooled to room temperature.
Tips:
- Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then scooping out the flesh, or you can use canned pumpkin puree.
- Be sure to drain the pumpkin puree well before using it in the recipe. This will help to prevent the cake from being too wet.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with crumbs attached, the cake needs to bake longer.
- Let the cake cool completely before glazing it. This will help to prevent the glaze from running off the cake.
Conclusion:
This pumpkin coffee cake with brown sugar glaze is a delicious and easy-to-make fall treat. It's perfect for breakfast, brunch, or dessert. The cake is moist and flavorful, and the glaze is sweet and decadent. With its festive orange color, this cake is sure to be a hit at your next gathering.
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