Skip to main content New<> this month
Get the Allrecipes magazine

Pumpkin Coffee Cake with a Brown Sugar Glaze

Rated as 4.92 out of 5 Stars

"Delicious fall breakfast/brunch recipe. Serve warm or at room temperature."
Added to shopping list. Go to shopping list.


49 m servings 372
Original recipe yields 12 servings (1 9x13-inch cake)


{{model.addEditText}} Print
  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

Explore more


Read all reviews 11
Most helpful
Most positive
Least positive

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!

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...

Had more of a cake consistency than a coffee cake, but it was easy to prepare and super moist. My guest really enjoyed it!

I got rave reviews when I presented this for breakfast with my camping friends

I make this to take to school where my daughter teaches and everyone raves about it and wants the recipe. I pretty well follow it as is