Pumpkin Crunch Cake
|Yellow cake mix package||18 1⁄4 Ounce, divided (1 Package)|
|Easy pumpkin pie mix||1 2⁄3 Cup (26.67 tbs)|
|Pumpkin pie spice||2 Teaspoon|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Cold butter/Margarine||3 Tablespoon|
PREHEAT oven to 350°F. Lightly grease 13x9-inch baking pan.
COMBINE 3 cups yellow cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large bowl. Beat on medium speed of electric mixer for 2 minutes. Pour into prepared baking 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.