Pumpkin Crunch Coffee Cake

Pumpkin Crunch Coffee Cake

Fall is my favorite time of the year! I love everything about it..the crisp and cool weather, the changing colors of the leaves, the comfy clothes, inviting atmospheres, and the warm comfort food!  There is nothing that says Fall more than the flavor of pumpkin.  I found a recipe for pumpkin coffee cake and added a few extra touches.  I think you will enjoy this! It's exceptionally amazing with a nice hot cup of coffee! Enjoy! Happy (almost) Fall :o)

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour 

4 Tablespoons Butter
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups whole milk

1/2 cup chopped pecans

1 small container cool-whip topping

Preparation Instructions

Preheat the oven to 350F.

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.

Grease a 9×13 pan and pour batter into pan.

In a small bowl cut in butter with 1/2 cup of brown sugar and 1/2 cup flour. Sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and milk in a saucepan and bring to a simmer until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake. Serve cake warm or at room temperature.

Top with cool whip and chopped pecans.

Enjoy :o)