Pumpkin Coffee Cake with Brown Sugar Glaze

 For Cake: 
1 can pumpkin puree (15 oz)  **not pumpkin pie filling
2 eggs
1/3 cup water
1 Tbsp vanilla
2 tsp pumpkin pie spice
1 pkg yellow cake mix (2 layer size)
1/2 tsp baking powder
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter, melted

For Glaze:
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup heavy whipping cream
1 tsp vanilla

Cake:

Preheat oven to 350.  Grease a 9x13 pan.  Mix together pumpkin, eggs, the water, vanilla, and pumpkin pie spice in a large bowl with an electric mixer at medium speed until combined.  Add cake mix and baking powder; mix just until combined.  Spread batter in prepared pan.  Stir together brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over batter in pan.  Bake until a toothpick inserted into center comes out clean, 25-30 minutes.  Cool cake on a wire rack 10 minutes.  

Glaze:

Meanwhile, stir together brown sugar, white sugar, cream, and vanilla in a small saucepan; bring to a simmer over medium heat.  Cook, stirring frequently, until sugars are dissolved and glaze is smooth, about 2 minutes.  Drizzle glaze evenly over warm cake.  Serve warm.