This cake was super moist and and quite light for a pumpkin cake. The glaze did not turn out like I thought it would, a lot more creamy when I thought it would more of a crumble, but still very tasty. The whole family gave it two thumbs up.
Pumpkin Coffee Cake with Brown Sugar Glaze
submitted by Michelle
(from Six Sister's Stuff)
Ingredients: 1/3 cup water
1 (15 ounce) can pureed pumpkin (not pumpkin pie filling)
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons butter, melted
Directions: Preheat oven to 350 degrees. In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined. Pour batter into a greased 9x13 baking pan. In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Serve your cake when warm or cooled to room temperature.
No comments:
Post a Comment