Tropical Streusel Spice Cake

One of my favorite parts of my mom's coffee cake was always the streusel.  We would actual double the streusel so that we got that much more cinnamony goodness in every slice.  This streusel added to spice cake with some tropical flavors makes a really unique treat!

Cake Ingredients:
1 box of spice cake mix (I used my go to brand - Duncan Hines)
3 eggs
1 1/3 cup water
1/3 cup cooking oil

Tropical Streusel Ingredients:
1 cup chopped pineapple
1 cup chopped papaya
1 cup brown sugar
1/4 cup flour
1/4 cup cinnamon
1 cup shredded coconut
1 cup chopped pecans or walnuts
1/4 cup butter

Directions:
1. Preheat oven to 325 F if using dark pans or 350 F if using a glass pan.
2. Grease a 9" x 13" baking dish.
3. Mix the brown sugar, flour, cinnamon, coconut and nuts in a mixing bowl.  Melt the butter and stir into the mixture. Stir with a fork until you get a nice crumbly consistency.
4. Put half of the mixture in a separate bowl and set aside,
5. Add the chopped fruit to the other half of the mixture and stir well, making sure the fruit is coated.
6. Mix the batter by putting the mix, eggs, water and oil and a bowl and beating on low for 30 seconds and then high for 2 minutes,
7. Pour half of the batter into the baking dish and then top with the streusel that does not have any fruit in it.
8. Pour the remaining batter on top of the streusel.
9. Top the cake with the fruit streusel.  While the fruit will generally sink, I like to put it on the top of the cake so that some of it will be distributed and it won't all be on the bottom of the cake.
10.  Bake for 40-45 minutes, until a toothpick comes out clean.

Once it has cooled, I recommend topping this cake with a delicious cream cheese frosting!