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 Glaze:
½ cup Griffin’s Original Syrup
1/3 cup Hiland Heavy Whipping Cream
Step 1In 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.
Step 2Pour into a 9-by-13-inch cake pan.
Step 3In 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.
Step 4While 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.
Step 5When cake is done, poke a few holes in the top, and pour on the glaze.
Step 6Let cool slightly before cutting into pieces. Delicious served with freshly whipped Hiland Heavy Whipping Cream.