Pumpkin Cake with Brown Sugar Glaze

Good morning! Did you have a nice weekend? Aside from the incessant rain and wind mine was relaxing. The ugly grey days gave me just the excuse that I needed do nothing but sip cocoa and read. Two books and a huge stack of magazine later I emerged from my couch cocoon to make this scrumptious cake.

I am sure that you have seen a plethora of pumpkin recipes on Pinterest, as well as, every other magazine on the stands but this one is a little different. This moist, spicy cake begins with a cake mix, has a buttery crumble layer and then is drizzled with butter and brown sugar. Easy and delicious!

Pumpkin Cake with Brown Sugar Glaze

Recipe from Heather’s Dish

Cake:

1 Box yellow cake mix

1/3 cup water

1 15oz. can of pumpkin puree

2 eggs

1 tablespoon of vanilla extract

2 teaspoons of pumpkin pie spice

1 teaspoon of baking soda

Crumble Topping

1/2 cup brown sugar

1/3 cup chopped nuts

1/2 cup of flour

4 Tablespoons of butter, melted

Brown Sugar Glaze:

1/2 cup brown sugar

1/4 cup sugar

1 teaspoon vanilla

1/4 heavy whipping cream

Directions:

Preheat the oven to 350.  In a large bowl mix together the water, pumpkin, eggs, vanilla, and pumpkin pie spice until well combined.  Add the cake mix, baking soda, and mix until just combined.  Grease a 9×13 pan with cooking spray or butter and pour batter into pan.

For crumble topping: In a small bowl mix together the brown sugar, 1/2 cup flour, walnuts, and melted butter.  Use fingers to sprinkle over the top of the cake.  Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the brown sugar glaze:

In a small saucepan bring all ingredients to a simmer. Remove from heat and stir until sugar is completely dissolved. Once cake is finished baking and removed from oven, take a toothpick or skewer and poke holes all over the top of the cake. Then pour the sugar glaze all over the cake.

Cut, serve and enjoy. I think it is best warm!

Note: I did not use the nuts, I do not like them in baked goods. Also, I used a dash of cinnamon, nutmeg and cloves to make it a little extra spicy.

This cake is so good, I think it could be served as a breakfast treat, albeit high in sugar, or a dessert cake. It is moist, buttery and filled with the flavors of Fall. Whatever your preference, it is best served warm and with a steaming cup of tea.

Have you been baking with pumpkin or apples? If so please share your links so that we can try your recipes.

I hope that you have a fabulous Fall day. Happy Columbus Day in the USA and Happy Thanksgiving in Canada!

P.S: If you are looking for a little inspiration and a few pumpkin recipes check out my Fall Pinterest board it has over 2000 pins to get you prepared for all of the Fall holidays.

Linking to:

Savvy Southern Style

DIY by Design

No Minimalists There

Lambert’s Lately

Stone Gable