Crunchy Pumpkin Coffee Cake

Okay, okay.  I know you've probably had enough of my pumpkin recipes, but hear me out.  This one is truly amazing!  I found this recipe on Pinterest and made it for the first time this year and I'm already getting requests to bake it again.  You will not be disappointed, I promise!  I baked this a few days before Clara was born and while Tim and I were in the hospital my parents and my in-laws polished it off!  I like to think that it was a "thank you for watching my kids while I was away" gift to them!

Ingredients:
1/3 cups water
1 can pureed pumpkin (15 Oz)
2 eggs
1 Tbsp vanilla extract
2 tsp pumpkin pie spice (See Note below)
1 box yellow cake mix (18 Ounce Box)
1 tsp baking soda
1 cup brown sugar, divided
½ cups flour
4 Tbsp butter, melted
¼ cups granulated sugar
1 tsp vanilla extract
¼ cups heavy whipping cream

Note: 
If you do not have pumpkin pie spice you can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg.

Instructions:

1.  Preheat oven to 350F.

2.  In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

3.  Grease a 9×13 pan with butter and pour batter into pan.

4.  In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. 

5.  Use your fingers to sprinkle over the top of the cake. 

6.  Bake for 25-30 minutes or until a toothpick inserted comes out clean.

7.  For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

8.  When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

When I make this again, I'm going to add chopped walnuts and pecans to the topping....yuuuuummmmm!