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Gluten Free Dairy Free Pumpkin Coffee Cake

<p>This is a delicious and easy pumpkin coffee cake. It is dairy free and gluten free so everyone can enjoy! It is easy to eat on the run with this kid-friendly, cake that tastes of fall!</p>
16 Servings Recipe By

Ingredients

  • 1/3 cups Water
  • 15 ounces Pumpkin, Canned
  • 2 individual Egg
  • 1 tablespoon Vanilla #1
  • 2 teaspoons Pumpkin Pie Spice
  • 18 ounces Cake Mix, Yellow, Gluten Free
  • 1 teaspoon Baking Soda
  • 1/2 cups Brown Sugar #1
  • 1/2 cups Flour, Gluten Free All-Purpose
  • 4 tablespoons Butter, Dairy Free
  • 1/2 cups Brown Sugar #2
  • 1/4 cups Sugar
  • 1 teaspoon Vanilla #2
  • 1/4 cups Milk, Dairy Free

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2.25"x3.25" piece
  • 236 Calories
  • 3g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 28mg Cholesterol
  • 285mg Sodium
  • 49g Total Carb
  • 0g Fiber
  • 29g Total Sugars (Includes 16g Added Sugars)
  • 2g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix water, pumpkin, eggs, vanilla #1 and pumpkin pie spice.
  2. Add the GF cake mix and baking soda until combined.
  3. Divide the batter among greased pans.
  4. In a mixing bowl, mix brown sugar #1, GF flour and softened dairy free butter.
  5. Sprinkle on the top of the cake.
  6. Bake at 350F for 25-30 minutes.
  7. Combine brown sugar #2, sugar, vanilla #2, and dairy free milk in a saucepan and let simmer.
  8. Poke holes in cake with toothpick.
  9. Pour glaze over top of cake.
  10. Serve cake warm or at room temperature.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix water, pumpkin, eggs, vanilla #1 and pumpkin pie spice.
  2. Add the GF cake mix and baking soda until combined.
  3. Divide the batter among greased pans.
  4. In a mixing bowl, mix brown sugar #1, GF flour and softened dairy free butter.
  5. Sprinkle on the top of the cake.
  6. Bake at 350F for 25-30 minutes.
  7. Combine brown sugar #2, sugar, vanilla #2, and dairy free milk in a saucepan and let simmer.
  8. Poke holes in cake with toothpick.
  9. Pour glaze over top of cake.
  10. Let cool
  11. Cut into individual pieces, wrap in foil and divide among labeled gallon freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Serve at room temperature or heated for a few seconds in microwave.

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