Pumpkin Crunch Cake
1 pkg (18.25 oz.) yellow cake mix, divided
2 large eggs
1 2/3 cups LIBBY'S Easy Pumpkin Pie Mix
2 tsp pumpkin pie spice
1/3 cup flaked coconut
1/4 cup chopped nuts
3 TBS butter or margarine, softened
PREHEAT oven to 350 F.
Grease 13x9-inch baking pan.
COMBINE 3 cups cake mix, eggs, pumpkin
pie mix and pumpkin pie spice in large
mixer bowl.
Beat on low speed until moistened.
Beat on medium speed for 2 minutes.
Pour into prepared pan.
COMBINE remaining cake mix, coconut
and nuts in small bowl; cut in butter
with pastry blender or two knives
until mixture is crumbly.
Sprinkle over batter.
BAKE for 30 to 35 minutes or until
wooden pick inserted in center comes
out clean.
Cool in pan on wire rack.
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