Delicious fall breakfast/brunch recipe. Serve warm or at room temperature.

Recipe Summary

prep:
20 mins
cook:
29 mins
total:
49 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.

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  • 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

372 calories; protein 4g 8% DV; carbohydrates 62.8g 20% DV; fat 12g 18% DV; cholesterol 49.7mg 17% DV; sodium 518.7mg 21% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2016
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 followed the recipe. This is one delicious, moist, and flavorful coffee cake, loaded with pumpkin flavor. I seldom use cake mixes anymore, but I bought one for this recipe, and I’ll keep one on hand, just for this recipe, I think some chopped pecans or walnuts might be a good addition to the cake batter for an occasional variation. Well done Morgan, this one’s a keeper. Read More
(8)
27 Ratings
  • 5 star values: 25
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2016
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 followed the recipe. This is one delicious, moist, and flavorful coffee cake, loaded with pumpkin flavor. I seldom use cake mixes anymore, but I bought one for this recipe, and I’ll keep one on hand, just for this recipe, I think some chopped pecans or walnuts might be a good addition to the cake batter for an occasional variation. Well done Morgan, this one’s a keeper. Read More
(8)
Rating: 5 stars
10/15/2017
So easy and pretty tasty. Loved the crumb topping. No changes needed. Will make again. Read More
(4)
Rating: 5 stars
11/18/2016
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! Read More
(3)
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Rating: 5 stars
08/21/2019
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! Read More
(1)
Rating: 5 stars
05/08/2019
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. Read More
Rating: 5 stars
10/25/2019
This cake is amazing!!! My husband said it was the best cake he's every had. I loved it! Perfectly moist the crumble top with the brown sugar glaze is amazing!! I brought it to a bake sale and a woman called me the next day to say it was the best cake she's ever had. Both of my kids loved it. i made it just as described but the recipe called for 18 oz cake mix. All I saw was 15.? oz so that's what I used. Otherwise kept all amounts the same. Perfect and amazing! It's my new favorite go-to for fall. Thank you for the recipe! Read More
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Rating: 5 stars
08/27/2020
I made this and will make it again! It is the perfect fall treat. The crumble and glaze topping are amazing. My only note of change on this recipe would be 1) timing/bake time and 2)glaze amount. I baked it as recommended and it was still jiggly, loose, and came out with batter on the stick. I ended up having to bake this for much longer than the 25-30 mins suggested, more like an hour. It still came out moist and delicious. Additionally, I would recommend doubling the recipe for the glaze and having some extra to serve on the side with each slice. It's just that good. Best served warmed and with a scoop of vanilla ice cream! Can't beat this yummy fall treat! Read More
Rating: 5 stars
10/22/2018
Had more of a cake consistency than a coffee cake but it was easy to prepare and super moist. My guest really enjoyed it! Read More
Rating: 5 stars
10/18/2017
Delicious! Even worked with a GF cake mix and flour - just added 1 tsp baking powder. Read More