Pumpkin Coffee Cake with Maple Glaze
1 (15-ounce) can pumpkin puree
1/3 cup Hiland Sour Cream
1 tablespoon Griffin’s vanilla
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 teaspoon baking soda
4 tablespoons Hiland Unsalted Butter, melted
½ cup Shawnee Mills All-Purpose Flour
½ cup brown sugar
½ cup chopped pecans
½ cup Griffin’s Original Syrup
1/3 cup Hiland Heavy Whipping Cream
In a mixing bowl, combine pumpkin, sour cream, vanilla, eggs, pumpkin pie spice, cake mix and baking soda. Mix with an electric mixer until thoroughly combined. Pour into a 9-by-13-inch cake pan.
In a small bowl, combine butter, flour, brown sugar and pecans. Sprinkle on top of cake batter. Bake cake in a 350-degree oven for about 30 to 35 minutes or until toothpick inserted in center comes out clean.
While cake is baking, make the glaze by combining the syrup and cream in a small saucepan. Heat until it comes to a simmer, then remove from heat.
When cake is done, poke a few holes in the top, and pour on the glaze.
Let cool slightly before cutting into pieces. Delicious served with freshly whipped Hiland Heavy Whipping Cream.