Pumpkin Pecan Coffee Cake

 Pumpkin Pecan Coffee Cake

Ingredients:
1/3 cup of butter, melted
1 (15) ounce can of pure pumpkin (not pumpkin mix)
2 eggs
1 (15.25) ounce butter yellow cake mix (I use Betty Crocker)
2 teaspoons of pumpkin pie spice
1 teaspoon of baking soda
1 teaspoon of vanilla
Topping Ingredients
2/3 cup of brown sugar
1/4th cup of white sugar
1 teaspoon of cinnamon
1/2 cup of butter, sliced in small pieces
1/2 cup flour
1 cup of pecans
Icing Topping (optional)
1 cup of powdered sugar
1/4th cup of milk or cream

Directions:

Preheat oven to 350 degrees. 

Mix melted butter, eggs, vanilla, pumpkin spice, pure pumpkin and combine with a mixer. Next add cake mix (just the dry mix) and baking soda and mix all together. Spray a 9X13 dish with cooking spray and pour mixture into pan.

Next combine all topping ingredients. It will be more like a crumble with the sliced butter. Spread over top of cake. Pat down a little so it will stick. Bake for 25-30 minutes. Mine was done right at 30 minutes, but oven vary so be sure and check it to see if it tests done. Remove from oven and let cool. If adding the icing topping, combine powdered sugar and milk and drizzle over cake.