Pumpkin Crumble Cake

 

1

box Betty Crocker® SuperMoist® yellow cake mix

1

cup water

1/2

cup vegetable oil

1

teaspoon pumpkin pie spice

3

eggs

1

can (15 oz) pumpkin (not pumpkin pie mix)

3/4

cup chopped pecans, toasted

1/2

cup packed brown sugar

1/2

cup Gold Medal® all-purpose flour

1/2

cup butter, softened

Whipped cream or crème fraîche

Ground cinnamon

Chopped crystallized ginger

• 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
• 2 In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
• 3 Bake 45 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.