The Pumpkin Cake how-to

This is the recipe I used for the Pumpkin Cake that D.J. G-mom suggested. I haven't tried it yet, but I already heart it because the baking made the apartment smell amazing for hours last night. It serves 16 to 20 people... or 6, if you're serving Butlers.

What you'll need:
For the Streusel-
1 C firmly packed brown sugar
2 tsp ground cinnamon
1/3 C butter, room temperature
1 C chopped nuts

For the cake:
1 pkg. of moist yellow cake mix (Oh, Betty, you make my heart sing!)
1 can (16 oz) solid pack pumpkin (I messed up and used pre-mixed pumpkin pie filling. We'll see how that goes.)
3 eggs
1/4 C butter, room temperature


Directions:
1. Preheat oven to 350 degrees

2. For streusel, combine brown sugar and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives. Stir in nuts. Set aside.

3. For cake, combine cake mix, pumpkin, eggs and butter in large bowl. Beat at medium speed with electric mixer for 2 minutes.

4. Spread half the batter into ungreased 13"x9" pan. Sprinkle half the streusel over batter. Spread remaining batter over streusel. Top with remaining streusel. Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted in center comes out clean.