Caramel Pumpkin Coffee Cake
This semi-homemade caramel pumpkin coffee cake has all the flavors of Fall with a fluffy pumpkin cake, sweet layer of cream cheese filling, and a decadent caramel drizzle.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
- 1 18 ounce package yellow cake mix
- 1 15 oz canned pumpkin
- 1 ⁄2 cup brown sugar
- 1 ⁄2 cup oil
- 3 eggs
- 1 tsp pumpkin pie spice
- For Cream Cheese Filling
- 8 oz. cream cheese-softened
- 4 Tbsp. granulated sugar
- 1 tsp vanilla
- 1 egg white
- ¾ cup all purpose flour
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ cup butter or margarine melted
- Caramel topping
Preheat oven to 350 degrees.
Prep a 9 inch springform pan with non stick spray.
In a medium bowl, mix together the cream cheese, sugar, vanilla and egg white. Set aside.
In a large bowl, combine the cake mix, canned pumpkin, brown sugar, oil, eggs and pumpkin pie spice.
In a small bowl, combine all of the topping ingredients. Mix together with a fork until crumbly. Don’t mix it too much or the ingredients will stick together.
In your pan, pour half of the pumpkin cake mixture. Then pour the cream cheese mixture, lightly spreading across the pan. Pour the remaining cake mixture. Top with the topping crumbles.
Bake for 40-50 minutes, until toothpick comes out clean. Drizzle with the caramel sauce before serving.