Ingredients
- Topping:
- 1 Duncan Hines Spice Cake Mix
- 2 cups canned pumpkin
- 1/2 cup brown sugar
- 1/2 cup oil
- 3 eggs
- 1/2 cup chopped nuts (optional)
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup softened butter
- 1/2 teaspoon cinnamon
- Cream cheese Icing
Preparation
Step 1
Mix all ingredients for cake as listed above. Beat at medium speed for 3 minutes.
Place in a 9 x 13 inch pan which has been greased and floured.
Mix all topping ingredients to form crumbs. Sprinkle on top of cake. Bake at 350 degrees for 40-45 minutes or until done.
Drizzle with Cream Cheese Icing.
You can also serve without crumb topping, and ice completely with cream cheese icing.
Alternative frosting:
1 pkg. (8 oz.) Philadelphia Neufchatel Cheese, softened
1/3 cup packed dark brown sugar
1 cup thawed Cool Whip
Beat Neufchatel and sugar in small bowl with mixer until well blended. Add Cool Whip; mix well. Spread over cake.
NOTE:
Remaining pumpkin can be stored in airtight container in freezer up to 3 months before using as desired.