Butter Crumb Cake

BUTTER CRUMB CAKE

1 (15¼ ounce) can crushed pineapple, drained and reserve liquid
1 package butter recipe cake mix, reserve ½ cup
1 teaspoon ginger
¼ cup butter, softened
½ cup reserved pineapple liquid
2 eggs
½ cup raisins

Topping:
½ cup firmly packed brown sugar
½ cup reserved cake mix
1/3 cup graham cracker crumbs
1 teaspoon cinnamon
¼ cup butter, softened
½ cup powdered sugar
3 teaspoons reserved pineapple liquid

Preheat oven to 325°. Grease and flour a 9 x 13 inch pan. Blend cake ingredients, except raisins, until moist. Beat for 2 minutes on high speed. Fold in drained pineapple and raisins. Combine first five topping ingredients. Mix until crumbly. Pour half of batter in pan. Sprinkle half of crumb mixture over batter. Cover with remaining batter. Sprinkle with remaining crumb mixture. Bake for 35-45 minutes. Combine last two topping ingredients. Drizzle over coffee cake.