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Pumpkin Coffee Cake with a Brown Sugar Glaze

Morgan Hebert

"Delicious fall breakfast/brunch recipe. Serve warm or at room temperature."
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49 m servings 372 cals
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 g fat; 62.8 g carbohydrates; 4 g protein; 50 mg cholesterol; 519 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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!

I made a few changes...I used GF flour, used Olive Oil instead of water, and toasted pecans and GF Oats to add to the crumble.

Delicious! Even worked with a GF cake mix and flour - just added 1 tsp baking powder.