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Pumpkin Coffee Cake with Crumb Topping and Glaze


  • cup water
  • 1 can pureed pumpkin 15 Oz
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons Pumpkin Pie Spice ( I only did about 1 teaspoon. I like pumpkin but not an overly strong flavor!
  • 1 box yellow cake mix
  • 1 teaspoon baking soda
  • 1 cup brown sugar divided
  • ½ cups flour
  • 4 tablespoons butter melted
  • ¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cups heavy whipping cream I substitute 1 Tablespoon butter combined with 3 Tablespoons milk


  1. Preheat the oven to 350°F.
  2. Grease a 9×13 pan.
  3. In a large bowl mix together the water, pumpkin, eggs, vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
  4. Pour batter into pan.
  5. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350° for 25-30 minutes, or until a toothpick inserted comes out clean.
  6. For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
  7. When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Recipe Notes

I do a substitution for the heavy whipping cream as I never have any and don't to buy it for 1/4 cup!
I read somewhere that a substitute for 1 cup whipping cream would be 3/4 cup milk and 1/4 cup butter or margarine melted.
So for this recipe, I combine 1 tablespoon melted butter with 3 tablespoons milk. It turns out great!