Pumpkin Coffee Cake with Brown Sugar Glaze

55 minutes | 20 minutes prep. | Serves 18

CAKE
1-15oz. can pumpkin puree
2 whole eggs
1/3 cup water
1 Tablespoon vanilla
2 teaspoons pumpkin pie spice
1-18oz. box yellow cake mix
1 teaspoon baking soda

TOPPING
1/2 cup brown sugar
1/2 cup flour
1/3 cup pecans, chopped
4 Tablespoons butter, melted

GLAZE
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream

1. Preheat oven to 350 degrees.
2. In a Bosch, mix together the pumpkin, eggs, water, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
3. Grease a 9×13 pan with cooking spray and pour batter into pan.
4. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, pecans, and melted butter. Use fingers to sprinkle over the top of the cake.
5. 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 skewer. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Hawaiian Dream Cake

This is a yummy cake that blends coconut, pineapple and lemon for a nice tropical taste.  Let this one chill for at least 5 hours so the flavors can blend.  Makes for a really moist and yummy dessert!

1 yellow cake mix
1 small box (3 oz.) instant lemon pudding
2 cups cold milk
8 oz. cream cheese, softened
1 – 20 oz. can crushed pineapple, drained really well
1 – 8 oz. Cool Whip
coconut

  1. Bake cake according to box directions in a 9″ x 13″ glass dish.  Allow to cool.
  2. Beat together pudding mix, milk and cream cheese, then fold in pineapple.
  3. When cake has cooled, spread with mixture.
  4. Spread Cool Whip over mixture and sprinkle with coconut (amount to your desire)
  5. Refrigerate for at least 5 hours, or overnight.

Texas Sheet Cake

This recipe makes a 12″ x 17″ pan (one-and-a-half times the original recipe).

Cake
3 cups sugar
3 cups flour
6 Tbsp cocoa powder
2 1/4 cups buttermilk
1 1/2 cups water
3 cubes butter
3 eggs
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp vanilla

Frosting
6 Tbsp cocoa
1 1/2 cube butter
9 Tbsp milk
1 1/2 lb powdered sugar
1 1/2 tsp vanilla
1 1/2 cups chopped nuts

DIRECTIONS for Cake: Sift flour and sugar together. In a saucepan, bring to a boil the butter, cocoa, buttermilk, and water. Add to flour and sugar and mix. Add eggs, cinnamon, soda, and vanilla. Pour into greased pan (12×17) and bake at 350 degrees for 26 minutes or longer. This thicker cake requires longer to bake than the “original” recipe.

DIRECTIONS for Frosting: Bring to a boil cocoa, butter, and milk. Remove from heat and add vanilla. Mix together powdered sugar and vanilla. Pour the cocoa mixture into this and beat well. Add nuts, if desired. Ice cake while warm, but not too warm or else the frosting will run off the sides (I’ve done this several times!). It’s a delicate line between too warm and too cool so just keep touching it lightly to test temperature.

Notes from Mom: I usually just put the sugar and flour mixture into a bowl and stir with a wire whisk to mix together thoroughly. I stir both the cake and frosting mixtures with a wire whisk while they are coming to a boil to make them smooth. When I add the chocolate mixture, I use an electric hand mixer until well blended.
I make the frosting about halfway through the cooking time so that it is quite hot when the cake comes out. Using an electric hand mixer breaks up the powdered sugar better and makes it smoother. Let cake cook until slightly warm. Gently pour the frosting on then smooth it out to the edges. I have found that if I wait too long the frosting begins to set up too fast and doesn’t spread out as nice nor look as smooth.

Recipe for 11″ x 16″ pan (original recipe)
Cake
2 cups sugar
2 cups flour
4 Tbsp cocoa
1 1/2 cups buttermilk
1 cup water
1/2 cup butter
2 eggs
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla

Frosting
4 Tbsp cocoa
1/4 cup butter
6 Tbsp milk
1 lb powdered sugar
1 cup chopped walnuts (optional)
1 tsp vanilla

Follow the same directions above for Cake and Frosting.