For the cake:
2 packages Foodstirs Organic Vanilla Cupcake mix
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1 cup butter (16 tablespoons), softened
3/4 cup pumpkin puree
1/2 cup honey (or maple syrup)
1/2 cup buttermilk
For the streusel:
1 1/2 cups brown sugar
1 1/2 cups all purpose flour
1 1/2 cups pecans, finely chopped
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
pinch of salt
12 tablespoons unsalted butter, cold
Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13 Le Creuset baking dish, set aside. In a medium sized bowl, prepare the streusel topping by combining the brown sugar, flour, pecans, spices and salt. Cut in the cold butter using a fork or a pastry blender. Blend together until the butter is evenly distributed and the mixture resembles wet sand. Set aside.
For the cake, combine the Foodstirs cupcake mixes, brown sugar and spices in the bowl of a standing mixer. Using the paddle attachment on low speed, add pieces of the butter using your fingers until the entire amount has been added. Increase the speed of the mixer and blend until the butter is evenly distributed in the dry mix.
In a separate bowl, whisk together the pumpkin, honey, buttermilk and egg. With the mixer on low, add half of the wet mixture into the dry ingredients. Increase the speed to medium/high and blend for one minute, or until the batter is light and fluffy. Add the remaining liquid and mix until combined. Pour batter into prepared baking dish, spread to make an even surface.
Sprinkle half of the streusel topping evenly on top and slightly swirl to incorporate it into the batter. Add the remainder of the topping evenly, then gently press it down into the batter.
Bake the cake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean. If the cake is getting too dark too quickly, cover with foil for the last 15 of baking time. Allow the cake to cool at least 30 minutes before slicing.