Description
Delicious fall breakfast/brunch recipe. Serve warm or at room temperature.
Ingredients
- 1 teaspoon butter
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- ⅓ cup water
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 (18 ounce) package yellow cake mix
- 1 teaspoon baking soda
- ½ cup brown sugar
- ½ cup all-purpose flour
- ¼ cup butter, melted
- ½ cup brown sugar
- ¼ cup heavy whipping cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with 1 teaspoon butter.
- 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.
- Mix 1/2 cup brown sugar
- flour
- and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 25 to 30 minutes.
- 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.
- Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.
Prep Time: 20 mins
Cook Time: 29 mins
Total Time: 49 mins
Servings: 12