Pumpkin Streusel Coffee Cake
1 box cake mix, divided
1 cup canned pumpkin
1 cup sour cream
4 eggs
1/4 cup granulated sugar
1/4 cup water
2 teaspoons pumpkin pie spice, divided
2 tablespoons brown sugar
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1 1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
In small bowl, combine RESERVED cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.
Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely. Can dust with confectioner’s sugar.