Pumpkin Streusel Coffee Cake with Caramel Glaze

It is a cold and rainy fall day here in good old North Dakota, so I felt the need to bake.  Well, I’m totally sick of baking with apples right now, so I broke out the pumpkin instead!  Nothing says fall more than breaking out the pumpkin and making a yummy treat with it.


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This pumpkin coffee cake recipe is super easy and fast to make.  It uses a cake box mix (I use Arrowhead Mills Organic Vanilla Cake Mix…I’m not a fan of all the chemicals in the other box mixes).  You can find this mix in all your major grocery stores.  I used to buy it in Publix when we lived in Florida.

Now this coffee cake is beyond rich and delicious and best served warm.  On occasion I would make this coffee cake for friends in Florida, and they would eat the whole thing in just a few days and beg for more and the recipe.  Well ladies, here is the recipe!!


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Ingredients:

  • 1/4 c oil
  • 1/3 c water
  • 2 eggs
  • 1 15 oz can of pureed pumpkin
  • 1 tsp vanilla extract
  • 2 1/2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1 18 oz box of yellow cake mix (I use Arrowhead Mills Organic Vanilla Cake Mix)
  • 1 tsp baking soda

Streusel Topping:

  • 1/2 c brown sugar
  • 1/2 c flour
  • 4 T melted butter

Caramel Glaze:

  • 1/4 c sugar
  • 1/2 c brown sugar
  • 4 T butter
  • 1/2 tsp vanilla
  • 1/4 c heavy whipping cream

Directions:

Preheat your oven to 350 degrees.  In a large mixing bowl add the oil, water, eggs, pureed pumpkin, 1 tsp of vanilla, pumpkin pie spice, and cinnamon.  Mix until well combined.  Then, add the cake mix and baking soda until combined.  Don’t over mix.  Grease a 9 x 13 pan and pour in the batter.  In a small bowl, mix together the streusel topping ingredients.  Using your fingers, sprinkle the streusel topping over the cake.  Bake at 350 for 40-50 minutes, or until a toothpick comes out clean.  When the cake is almost finished baking make the caramel glaze.  In a small sauce pan, over medium low heat, combine all the glaze ingredients.  Bring the glaze to a simmer and then remove from the heat.  Make sure all the sugar has dissolved.  When the cake has finished baking, poke holes all over the top of the cake with a chop stick or toothpick a bunch of times.  Pour the caramel glaze over the cake, making sure to cover the whole cake.  Allow the glaze to soak into the cake.  Once cooled eat up!!!

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In a large mixing bowl add the oil, water, eggs, pureed pumpkin, 1 tsp of vanilla, pumpkin pie spice, and cinnamon. Mix until well combined.

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Then, add the cake mix and baking soda until combined. Don’t over mix.

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Grease a 9 x 13 pan and pour in the batter.

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In a small bowl, mix together the streusel topping ingredients.

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Using your fingers, sprinkle the streusel topping over the cake.  Bake at 350 for 40-50 minutes, or until a toothpick comes out clean.

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When the cake has finished baking, poke holes all over the top of the cake with a chop stick or toothpick a bunch of times.

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When the cake is almost finished baking make the caramel glaze. In a small sauce pan, over medium low heat, combine all the glaze ingredients. Bring the glaze to a simmer and then remove from the heat. Make sure all the sugar has dissolved.

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Pour the caramel glaze over the cake, making sure to cover the whole cake.

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Allow the glaze to soak into the cake.


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Once cooled eat up…although, it its best served warm!!!

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2 thoughts on “Pumpkin Streusel Coffee Cake with Caramel Glaze

  1. Pingback: Preparations!! | From Florida to North Dakota

  2. Pingback: 6-Pack Ab Workout! | From Florida to North Dakota

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