Pumpkin Coffee Cake with Brown Sugar Glaze

55 minutes | 20 minutes prep. | Serves 18

CAKE
1-15oz. can pumpkin puree
2 whole eggs
1/3 cup water
1 Tablespoon vanilla
2 teaspoons pumpkin pie spice
1-18oz. box yellow cake mix
1 teaspoon baking soda

TOPPING
1/2 cup brown sugar
1/2 cup flour
1/3 cup pecans, chopped
4 Tablespoons butter, melted

GLAZE
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream

1. Preheat oven to 350 degrees.
2. In a Bosch, mix together the pumpkin, eggs, water, 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 cooking spray and pour batter into pan.
4. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, pecans, and melted butter. Use fingers to sprinkle over the top of the cake.
5. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
6. 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.
7. When cake is finished baking, poke holes in the top with a skewer. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

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