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.
Servings 6 servings
Ingredients
- Cake
- 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
- Topping
- ¾ cup all purpose flour
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ cup butter or margarine melted
- Caramel topping
Instructions
- 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.