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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 delicious pumpkin caramel coffee cake recipe 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!
Easy Pumpkin Caramel Coffee Cake Recipe
1/3 cup water
15 ounce pumpkin pie filling (roughly 1/2 of a can)
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
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.