What’s not to love? There is pumpkin, there is caramel, and to make it even better I top it off with granola. Seriously, it was love at first bite. This was supposed to be a standard pumpkin coffee cake made with a yellow cake mix, but I can never leave well enough alone so I added a little bit of goodness. The end result is a moist, delicious fall treat that is sure to please.
After pouring the batter into a pan I had this great idea to drizzle it with caramel sauce. I checked with Dylan (son & great cook) to see if he thought pumpkin and caramel would taste good together. He said it sounded great so I gave it a go. I just happened to have some Best Boy Bourbon Barrel Caramel Sauce in the fridge. I warmed it up a bit and added it to the top of the cake. Not pretty, but effective.
I was all set to make a typical coffee cake topping with flour, brown sugar and butter except I couldn’t find any brown sugar in the house. I did, however, happen to have some granola and thought that would taste even better so mixed it with some butter and added it to the cake.
The finished pumpkin caramel coffee cake is absolutely fantastic!
(My attempts at drizzling caramel on the plate to make it look pretty was a big failure, oh well, the cake still tastes great.)
Pumpkin Caramel Coffee Cake Recipe
INGREDIENTS
1/3 cup water
15 ounce pumpkin pie filling (roughly 1/2 of a can)
2 eggs
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
2-3 tablespoons Best Boy Bourbon Barrel Caramel Sauce
1 cup granola
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl, mix water, pumpkin, and eggs.
Mix in the package of cake mix (DO NOT include the other items listed on the box you only need the mix itself) and the baking soda. STOP mixing as soon as the dry ingredients have been incorporated.
Pour the batter into a greased 9×13 pan. Drizzle the top with Best Boy Bourbon Barrel Caramel Sauce.
In a small bowl mix the melted butter and granola together and then spread on top of the cake.
Bake 30-40 minutes or until a knife inserted in the center comes out clean.
When ready to serve drizzle with a little more caramel sauce.
Find more great recipes here: http://mizhelenscountrycottage.blogspot.com/
Enjoy!
Deb,
Hi! I’ve bookmarked this recipe on my Mac! Looks yummy!
Your Pumpkin Caramel Coffee Cake looks fabulous! Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
Come Back Soon,
Miz Helen
Looks delish, and the recipe sounds great for this time of the year. Andi
ps your plate with the caramel looks just fine………….how do they do that maybe a squeeze bottle.
I love the sound of this recipe oh my so delicious and perfect for autumn
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This is unique. I’d love to sink my teeth into it. Thank you for sharing this new twist to a coffee cake with us.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
Miz Helen