Pumpkin Coffee Cake

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 Pumpkin coffee cake1/3 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.