Pumpkin Coffee Cake
Recipe: #22196
December 20, 2015
Categories: Desserts, Cakes, Pumpkin, New England, Brunch, Thanksgiving, Vegetarian, Cake Mix, more
"this is an awesome recipe the top burns pretty easily , so watch that very rich so cut small pieces"
Ingredients
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- FOR THE CAKE TOPPING
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- FOR THE GLAZE
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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 by Step Method
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
No special items needed.