Pumpkin Snack or Coffee Cake with Brown Sugar-Pecan Glaze – 3 layers of autumn goodness!

     Fall is here so it’s time for something made with pumpkin. This three-layer snack or coffee cake is exactly what I had in mind.

     I found a similar recipe online but have made a few adjustments including making my own basic yellow cake mix and pumpkin pie spice . . . both recipes are included below

 

Pumpkin Snack or Coffee Cake with Brown Sugar-Pecan Glaze   Yield: 9”×13” pan / Serves 18 


1^st layer: Cake

   ⅓ cup water 


   1 (15 oz.) can plain puréed pumpkin 
(without added sugar and spice) or 15 oz.
    pumpkin puree

   2 whole eggs 


   1 tablespoon vanilla 


   2 teaspoons pumpkin pie spice (see guide below for mixing your own)

   1 (18.25 oz.) box yellow cake mix (see guide below for mixing your own)

   1 teaspoon baking soda 


2^nd layer: Crumble Topping

   ½ cup packed brown sugar


   ½ cup all-purpose flour 


   4 tablespoons (1/2 stick) butter, melted

   ¾ cup chopped pecans

3^rd layer: Glaze


   ½ cup packed brown sugar


   ¼ cups granulated sugar 


   1 teaspoon vanilla 


   ¼ cups heavy whipping cream

1.  Preheat the oven to 350°. Line a  9”×13” baking pan with foil, overlapping excess so that the foil can serve as a lift for removing the baked cake; spray foil with pan release.

1^st layer: Cake

2.  In a large bowl mix together the water, pumpkin, eggs, 1 tablespoon vanilla, and pumpkin pie spice until well combined.

3.  Add the cake mix and baking soda; mix until just combined.

4.  Pour batter into prepared pan. 

2^nd layer: Crumble Topping

5.  In a small bowl mix together ½ cup brown sugar, flour, melted butter and chopped pecans.

6.     Use your fingers to sprinkle crumble mixture over the top of the cake.

7.     Bake cake for 25 to 30 minutes or until a toothpick inserted comes out clean.

3^rd layer: Glaze


8.  For the glaze, combine ½ 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.

9.  When cake is finished baking, poke holes in the top with a wooden skewer or toothpick. Pour glaze over the cake, making sure to cover all surfaces.

10.  Serve cake warm or at room temperature.

2 tsp. Pumpkin Pie Spice = 1 tsp. ground cinnamon, ½ tsp. ground ginger, ½ tsp. ground allspice, ¼ tsp. ground nutmeg.

How to make Homemade Yellow Cake Mix:
(This is the standard size mix for recipes calling for an 18.25 ounce mix.)

2 cups all-purpose flour


1½ cups granulated sugar

1 tablespoon baking powder

½ cup non-fat dry milk

1.  Combine flour, sugar, baking powder, and non-fat dry milk.

2.  Store in an airtight container or baggie. Keeps well in the pantry for months!

To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix:

Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).

Or to make a basic yellow cake, use the following instructions.

Cake Mix Directions:.

1 recipe Homemade Yellow Cake Mix


¾ cup water


1 teaspoons vanilla


½  cup butter, softened


3 eggs

1.  Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs.

2.  Combine with an electric mixer then beat two more minutes.

3.  Pour into a greased and floured cake pan.

4.  Bake in a preheated 350° oven, using these baking times (watch carefully as your oven may vary–test for doneness using a toothpick):

·      8″ or 9″ cake rounds — 20 to 25 minutes


·      13” x 9” pan — 35 to 40 minutes


·      cupcakes — 12 to 15 minutes


·      tube/bundt pan — 45 to 50 minutes
    Don’t overbake! You’ll dry out your cake.
    Note:  If you don’t like using dry milk in your cakes, you can always leave the dry milk out of the mix. When making the cake, replace the water in the recipe with milk.

Recipe without photos:

Pumpkin Snack or Coffee Cake with Brown Sugar-Pecan Glaze   Yield: 9”×13” pan / Serves 18 


1^st layer: Cake

   ⅓ cup water 


   1 (15 oz.) can plain puréed pumpkin 
(without added sugar and spice)  or 15 oz.
    pumpkin puree


   2 whole eggs 


   1 tablespoon vanilla 


   2 teaspoons pumpkin pie spice

   1 (18.25 oz.) box yellow cake mix

   1 teaspoon baking soda 


2^nd layer: Crumble Topping

   ½ cup packed brown sugar


   ½ cup all-purpose flour 


   4 tablespoons (1/2 stick) butter, melted

   ¾ cup chopped pecans

3^rd layer: Glaze


   ½ cup packed brown sugar


   ¼ cups granulated sugar 


   1 teaspoon vanilla 


   ¼ cups heavy whipping cream

1..  Preheat the oven to 350°. Line a  9”×13” baking pan with foil, overlapping excess so that the foil can serve as a lift for removing the baked cake; spray foil with pan release.

1^st layer: Cake

2.  In a large bowl mix together the water, pumpkin, eggs, 1 tablespoon vanilla, and pumpkin pie spice until well combined.

3.  Add the cake mix and baking soda; mix until just combined.

4.  Pour batter into prepared pan. 

2^nd layer: Crumble Topping

5.  In a small bowl mix together ½ cup brown sugar, flour, melted butter and chopped pecans.

6.  Use your fingers to sprinkle crumble mixture over the top of the cake.

7.  Bake cake for 25 to 30 minutes or until a toothpick inserted comes out clean.

3^rd layer: Glaze


8.  For the glaze, combine ½ 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.

9.  When cake is finished baking, poke holes in the top with a wooden skewer or toothpick. Pour glaze over the cake, making sure to cover all surfaces.

10.  Serve cake warm or at room temperature.