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Pumpkin Coffee Cake with a Brown Sugar Glaze

Rated as 4.94 out of 5 Stars

"Delicious fall breakfast/brunch recipe. Serve warm or at room temperature."
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49 m servings 372
Original recipe yields 12 servings (1 9x13-inch cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
  2. 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.
  3. Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  5. 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.
  6. Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.

Nutrition Facts

Per Serving: 372 calories; 12 62.8 4 50 519 Full nutrition

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Read all reviews 14
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10.27.16 This coffee cake is the BOMB! I added a little bit of cake flour to compensate for the fact that you can’t buy 18-oz cake mixes anymore (at least I don’t see them), but otherwise fol...

So easy and pretty tasty. Loved the crumb topping. No changes needed. Will make again.

I used the regular cake mix size (nothing extra) and followed the instructions. The entire cake was eaten by 5 co-workers in the same day!

Great recipe! Love it!

We loved it! I doubled the spice, as some others suggested, but otherwise followed the recipe exactly. Next time will definetly add pecans to the crumble mix. Definetly keeper!

I made this for a weekend church gathering and it was a hit. Several people are already requesting it again. I made it just as the recipe was written.

I didn't make any changes. It is the moistest coffee cake I have ever had. I thought it was fantastic

Definitely! I didn't do the crumb topping. I used candied pecans on top with the glaze and substituted maple extract.

I made this today. Wow what a light, tasty cake. I did not have a yellow cake mix, so I substituted a Duncan Hines Spice cake mix. Make sure to fold the cake mix into the pumpkin mix, it will lo...