Delicious fall breakfast/brunch recipe. Serve warm or at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth.
Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.
Per Serving: 372 calories; protein 4g; carbohydrates 62.8g; fat 12g; cholesterol 49.7mg; sodium 518.7mg.
Eating good breakfast to start the day has become a good habit. It’s a great way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me energy to take on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feel full longer, and not want likely grab a side food out of the street food before lunchtime.
Make fruit a morning habit is simple . Simply put the sweetness in your refrigerator next to the sweet drink or on the bench next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.