Pumpkin Coffee Cake

Although Fall is long gone, in my mind, pumpkin is always in season.   This coffee cake, more like a dessert, is a favorite in our family.  A perfect compliment to any brunch, or really, perfect for any time of the day.

Pumpkin Coffee Cake
Crunch Layer
1 Cup Firmly Packed Brown Sugar
2 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Nutmeg
1 Tablespoon Flour
1/2 Cup Butter
1 Cup Chopped Pecans
 
Batter
1 Package Yellow Cake Mix
1 Cup Canned Pumpkin (**not Pumpkin Pie Mix)
1/2 Cup Water
3 Eggs
 
Glaze
1 Cup Confectioner Sugar
1 Tablespoon Butter (melted)
2-3 Tablespoons Milk

Directions
1. Grease a 9x13 pan and preheat oven to 350 degrees.
2. For the "Crunch Layer", cut the butter into the dry ingredients. Once incorporated, stir in the nuts and set aside.
3. For the "Batter", combine all of the ingredients and mix well with a hand-mixer.
4. Pour half of the batter into the greased 9x13 pan and top with half of the crunch topping.
5. Pour remaining batter over crunch mixture. Top with remaining crunch mixture.
6. Bake at 350 degrees for 35 minutes.
7. Combine the ingredients for the "Glaze" and stir until smooth.
8. Once the cake has cooled, drizzle the glaze over the cake.

Enjoy :)