
LAYERED PUMPKIN STREUSEL CAKE



INGREDIENTS
- PAM® Baking Spray
- 1-1/2 cups firmly packed light brown sugar
- 1 cup Ultragrain® All Purpose Flour
- 2 teaspoons ground cinnamon
- 3/4 cup butter or margarine, divided
- 1-1/2 cups chopped walnuts
- 1 2-layer size pkg (18.5 oz each) yellow cake mix
- 3 eggs, lightly beaten
- 1 can (15 oz each) solid-pack pumpkin
- Confectioners' sugar and Reddi-wip® Original Dairy Whipped Topping, optional
DIRECTIONS
Preheat oven to 350°F. Spray 12-cup fluted tube pan with baking spray; set aside. Combine brown sugar, flour and cinnamon in small bowl. Cut in 1/2 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts; set aside.
Beat the remaining 1/4 cup butter and dry cake mix in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add pumpkin; beat 3 minutes, or until well blended.
Sprinkle 1/3 of the brown sugar mixture onto bottom of prepared pan; cover with 1/3 of the batter, spreading to form even layer in pan. Repeat layers 2 more times.
Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan to wire rack. Cool completely. Dust with confectioners' sugar and top with Reddi-wip just before serving, if desired. Cut into 12 slices to serve.