• 1 box yellow cake mix
• 1/2 cup brown sugar
• 1 (1-lb.) can pumpkin or 2 cups pumpkin puree
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp. pumpkin pie spice
• 1/2 cup chopped pecans or walnuts

  topping
  

• 1/2 cup flour
• 1/2 cup sugar
• 1/4 cup butter or margarine, softened
• 1 tsp. cinnamon

Preparation -
Grease and flour a 13" x 9" x 2" baking pan; set aside. Combine the cake mix, brown sugar, pumpkin, vegetable oil, eggs, spice, and nuts in a large mixing bowl. Mix on low speed for about 1 minute, or just until the dry ingredients are moistened, then mix at medium speed for about 2 minutes. Spread the batter in the prepared baking pan. In a separate bowl, with a fork, mix the flour, sugar, butter, and cinnamon together until crumbly. Sprinkle the mixture evenly over the cake batter. Bake at 350° for 40 to 45 minutes, or until the cake springs back when touched lightly in the center.

Bake N Take Pan totes your cake and keeps it fresh and moist. It's available, online, at Walter Drake