A fall inspired pumpkin coffee cake recipe, kind of a like a giant honey bun. With maple vanilla icing spread over a warm cake. A moist warm cake, ready in an hour.
Grease a 13x9 inch baking pan and preheat oven to 350° F (325° for dark coated or glass pans)
Pour cake mix, oil, eggs, pumpkin puree, Greek yogurt (or sour cream), pumpkin pie spice mix in a bowl or stand mixer and beat on medium speed for 2 minutes, scraping the bowl at about 1 minute.
Spoon half the batter into the bottom of the pan and spread to edges.
In a small bowl, mix brown sugar, cinnamon and nuts and sprinkle evenly over top of batter, then spoon the rest of the batter over top of cake, using a spatula or offset spatula to carefully and evenly cover the streusel topping.
Bake at 350 and start checking for doneness at 30 minutes, baking up until 40 minutes. Edges should just start to pull away from pan and toothpick inserted should come out clean.
Remove from oven and quickly whisk glaze ingredients together until smooth, pouring over cake and smoothing over the top of the warm cake. Cool completely on wire rack and enjoy warm or completely cooled.
Store covered on countertop for 3-4 days (if it lasts that long) or refrigerate up to a week, maybe be frozen up to 3 months, but the glaze will "melt" into the cake as it thaws, not necessarily a bad thing. If desired to "dress it back up" you may make a small amount of glaze and drizzle over thawed cake or dust with a little powdered sugar.
Video
Notes
HIGH ALTITUDE ADJUSTMENTSYou may need to increase your heat by 25°F, though I did not for this cake, remove the cake and test for doneness about 5-10 minutes early. If tester comes out clean, remove from oven. Substitution ideas:
Try yellow or vanilla cake mix too, just won't be quite as pumpkin spicy.
Use sour cream in place of Greek yogurt; preferably not fat free
Nuts | You can omit nuts all together, use walnuts or you might even swap with chocolate chips, toss with a teaspoon of flour or cocoa powder first to help them from sinking.
No Pumpkin Pie Spice? Either make your own (here's my 5 minute recipe) or substitute with 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon cloves, ⅛ teaspoon allspice.