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PUMPKIN CRUNCH CAKE 
1/2 c. brown sugar
1 tsp. cinnamon
1 tbsp. melted butter
1 pkg. (18 1/2 oz.) yellow cake mix
1 c. canned pumpkin
1/2 c. cold water
3 eggs
1 tsp. pumpkin pie spice mix
1/2 c. chopped nuts
1 tbsp. flour

Combine the brown sugar, chopped nuts, cinnamon and flour. Blend in melted butter thoroughly. Set aside to use as topping.

In the large mixer bowl, place the cake mix, pumpkin, water, eggs and spice mix. Blend on low speed until moistened, scraping the sides often. Pour half of this batter into a well greased 9x13 inch pan. Spread evenly.

Sprinkle half of the topping mix on top. Spread on the rest of the cake batter and then top with the rest of the topping mix. Bake at 350 degrees for 45 to 50 minutes or until done. Test with toothpick.

This makes a large cake. Cut in squares and serve with whipped topping or vanilla ice cream. The cake is even better on the second day.

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