Pumpkin Coffee Cake
December 20, 2015
"this is an awesome recipe the top burns pretty easily , so watch that very rich so cut small pieces"
- FOR THE CAKE TOPPING
- FOR THE GLAZE
- 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
Preheat oven to 350 degrees.
Butter or spray with nonstick spray 9-by-13-inch cake pan.
In large mixing bowl, combine pumpkin puree, sour cream, vanilla, eggs, pumpkin pie spice, cake mix and baking soda.
Mix with an electric mixer until thoroughly combined. Spread in prepared pan.
FOR THE CAKE TOPPING
In a small bowl, combine melted butter, flour, brown sugar and pecans.
Sprinkle on top of unbaked cake batter.
Bake 30 minutes or until toothpick inserted in center comes out clean.
While cake is baking, mix the glaze by combining the syrup and cream in a small saucepan.
After cake comes out of the oven, let cool partially.
Then heat the glaze to a simmer (do not boil).
FOR THE GLAZE
When cake is partially cooled, poke a few holes in the top and pour on the warm glaze.
Cool completely before slicing. Serve with freshly whipped cream with a dash of cinnamon added.
Tips & Variations
No special items needed.