Pumpkin Coffee Cake

10
Servings
60m
Prep Time
75m
Cook Time
2h 15m
Ready In


"this is an awesome recipe the top burns pretty easily , so watch that very rich so cut small pieces"

Original recipe yields 10 servings
OK
  • FOR THE CAKE TOPPING
  • FOR THE GLAZE

Nutritional

  • Serving Size: 1 (167.8 g)
  • Calories 562.8
  • Total Fat - 20.2 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 75.8 mg
  • Sodium - 627.9 mg
  • Total Carbohydrate - 88.6 g
  • Dietary Fiber - 2.2 g
  • Sugars - 29.2 g
  • Protein - 7.5 g
  • Calcium - 158.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Butter or spray with nonstick spray 9-by-13-inch cake pan.

Step 3

In large mixing bowl, combine pumpkin puree, sour cream, vanilla, eggs, pumpkin pie spice, cake mix and baking soda.

Step 4

Mix with an electric mixer until thoroughly combined. Spread in prepared pan.

FOR THE CAKE TOPPING


Step 5

In a small bowl, combine melted butter, flour, brown sugar and pecans.

Step 6

Sprinkle on top of unbaked cake batter.

Step 7

Bake 30 minutes or until toothpick inserted in center comes out clean.

Step 8

While cake is baking, mix the glaze by combining the syrup and cream in a small saucepan.

Step 9

After cake comes out of the oven, let cool partially.

Step 10

Then heat the glaze to a simmer (do not boil).

FOR THE GLAZE


Step 11

When cake is partially cooled, poke a few holes in the top and pour on the warm glaze.

Step 12

Cool completely before slicing. Serve with freshly whipped cream with a dash of cinnamon added.

Tips & Variations


No special items needed.

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