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

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     Fall is here so it’stime for something made with pumpkin. This three-layer snack or coffee cake isexactly what I had in mind.     I found a similar recipe online but havemade a few adjustments including making my own basic yellow cake mix andpumpkin 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)    2 whole eggs 
   1 tablespoonvanilla 
   2 teaspoons pumpkinpie spice (see guide below for mixing your own)   1 (18.25 oz.) boxyellow cake mix (see guide below for mixing your own)   1 teaspoon baking soda
2^nd layer: Crumble Topping   ½ cup packed brownsugar
   ½ cup all-purpose flour
   4 tablespoons (1/2 stick) butter,melted    ¾ cup choppedpecans3^rd layer: Glaze
   ½ cup packed brownsugar
   ¼ cups granulated sugar
   1 teaspoon vanilla
   ¼ cups heavywhipping cream
1.     Preheatthe 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: Cake2.     Ina large bowl mix together the water, pumpkin, eggs, 1 tablespoon vanilla, andpumpkin pie spice until well combined.3.     Addthe cake mix and baking soda; mix until just combined.4.     Pourbatter into prepared pan. 

2^nd layer: Crumble Topping5.     Ina small bowl mix together ½ cup brown sugar, flour, melted butter and choppedpecans.

6.     Useyour 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.     Forthe glaze, combine ½ cup brown sugar, granulated sugar, 1 teaspoon vanilla, andheavy cream in a saucepan and bring to a simmer. Remove from heat and stiruntil all sugar is dissolved.

9.     Whencake 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.  Servecake warm or at room temperature.


2 tsp. Pumpkin Pie Spice = 1 tsp. ground cinnamon, ½tsp. ground ginger, ½ tsp. ground allspice, ¼tsp. ground nutmeg.
How to make Homemade Yellow Cake Mix:
(This is thestandard size mix for recipes calling for an 18.25 ounce mix.)2 cups all-purpose flour
1½ cups granulated sugar1 tablespoon baking powder½ cup non-fat dry milk1.     Combineflour, sugar, baking powder, and non-fat dry milk.

2.     Storein an airtight container or baggie. Keeps well in the pantry for months!
To replace in recipes calling for a standard-size 18.25ounce store-bought yellow cake mix:Use in any recipe calling for a yellow cake mix as a base(add 1 teaspoon vanillato the recipe along with the cake mix as the recipe will assume vanilla wasincluded in the store-bought mix).Or to make a basic yellow cake, use the followinginstructions.
Cake Mix Directions:.1 recipe Homemade Yellow Cake Mix
¾ cup water
1 teaspoons vanilla
½  cup butter,softened
3 eggs1.     PlaceHomemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs.2.     Combinewith an electric mixer then beat two more minutes. 3.     Pourinto a greased and floured cake pan. 4.     Bakein a preheated 350° oven, using these baking times (watch carefully as youroven 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 dryout your cake.
    Note:  Ifyou don’t like using dry milk in your cakes, you can always leave the dry milkout of the mix. When making the cake, replace the water in the recipe withmilk.
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) 
   2 whole eggs 
   1 tablespoonvanilla 
   2 teaspoons pumpkinpie spice    1 (18.25 oz.) boxyellow cake mix    1 teaspoon bakingsoda 
2^nd layer: Crumble Topping   ½ cup packed brownsugar
   ½ cup all-purposeflour 
   4 tablespoons (1/2 stick) butter, melted
   ¾ cup choppedpecans3^rd layer: Glaze
   ½ cup packed brownsugar
   ¼ cups granulatedsugar 
   1 teaspoon vanilla
   ¼ cups heavywhipping cream
1..  Preheatthe 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: Cake2.  In alarge bowl mix together the water, pumpkin, eggs, 1 tablespoon vanilla, andpumpkin pie spice until well combined. 3.  Addthe cake mix and baking soda; mix until just combined.4.  Pourbatter into prepared pan. 
2^nd layer: Crumble Topping5.  In asmall bowl mix together ½ cup brown sugar, flour, melted butter and choppedpecans. 6.  Useyour 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.  Forthe glaze, combine ½ cup brown sugar, granulated sugar, 1 teaspoon vanilla, andheavy cream in a saucepan and bring to a simmer. Remove from heat and stiruntil all sugar is dissolved.9.  Whencake is finished baking, poke holes in the top with a wooden skewer ortoothpick. Pour glaze over the cake, making sure to cover all surfaces. 10.  Servecake warm or at room temperature.