This coffee cake could also be dessert. I like those kind of recipes since I can use for them dessert in the evening and still serve it with coffee in the morning for breakfast and nobody ever feels guilty.
Pumpkin Coffee Cake Serves 18
1/3 C water, 1 can pumpkin, 2 eggs, 1 TB vanilla, and 1 tsp. vanilla, 2 tsp. pumpkin pie spice, 1 box yellow cake mix, 1 tsp. baking soda, 1 C brown sugar(divided), 1/2 C flour, 4 TB, butter (melted), 1/4 C sugar and 1/4 C heavy cream
Preheat oven to 350 degrees. In a large bowl mix together water, pumpkin, eggs, 1 TB vanilla and pumpkin pie spice until combined. Add cake mix and baking soda and mix.
Grease a 9×13 pan and pour in batter.
In a small bowl mix together 1/2 c brown sugar, 1/2 c flour and melted butter. Sprinkle over the top of cake. Bake for 25-30 min.
For the glaze, combine the other half of the brown sugar, sugar, 1 tps. vanilla and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all the sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake.