Pumpkin Streusel Cake

I got this recipe off of Pinterest. I changed the name to what I thought it should be. My friends made it the regular way and LOVED it!!! You can get the regular recipe there, which is pretty much the same. I made it GF using Pamela's Classic Vanilla Cake Mix. It turned out GREAT! However, I think I would make some changes and I'll put those in this recipe. Here is the original recipe's site: http://www.prettygoodfood.com/2012/02/pumpkin-coffee-cake-with-brown-sugar.html?m=1 

1/3 cup water (I would increase this to 1/2 cup)

1 can Pureed Pumpkin (15 oz - I used Libby's)

2 whole eggs

1 Tbl vanilla extract

2 tsp Pumpkin Pie Spice

1 pkg. Pamela's Classic Vanilla Cake Mix

1 tsp baking soda

Preheat the oven to 350F. Mix the water, pumpkin, eggs, vanilla and spice until well combined. Mix the cake mix and baking soda together and add to the wet only stirring until just moistened. Do not over mix. Pour into a greased 9x13-inch pan (I prefer glass). Prepare streusel next.

STREUSEL

1/2 cup brown sugar

1/2 cup Pamela's GF Flour (or other GF flour mix)

4 Tbl butter, melted

In a small bowl, combine those last three ingredients and then sprinkle over the cake mix (using your fingers is easiest). Bake at 350F for 25-30 minutes (mine was done in 25). Double check with a toothpick. Immediately poke the cake all over and pour glaze over the top taking care to drop it into the holes.

GLAZE

3/4 cup brown sugar

1 tsp vanilla extract

1/4 cup heavy whipping cream

Combine in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved. Pour over holes in the cake and as much of the cake as you can. 

Personally, I thought the glaze was too sparse. I would increase the recipe to 1 cup brown sugar, 1/3 cup heavy cream (or just double the recipe). It makes the cake more moist and since the GF mix is a little dryer than a regular cake mix, it would definitely moisten it up!

Whip a little cream to top it off, or some vanilla ice cream!