A great holiday recipe from my collection This tastes very much like pumpkin pie, but it's very easy to make and transport.

PUMPKIN CRUNCH CAKE

CRUST 1 box yellow cake mix (set aside 1 cup of mix) 1/2 cup butter or margarine

FILLING 1 LARGE can pumpkin(29 oz) 3 eggs 2/3 cup milk 1/2 cup brown sugar(firmly packed) 2 teasp cinnamon

TOPPING 1 cup cake mix 1/2 cup sugar 1/4 cup cold butter or margarine 1/2 cup chopped pecans or walnuts

Put cake mix into medium bowl, add margarine and crumble together like pie crust. Knead a little. Press dough over bottom of a 13x9 inch pan.

Mix pumpkin, eggs, milk, sugar,and cinnamon with electric mixer until smooth. Pour over crust in pan.

Mix topping ingredients with pastry cutter until crumbly and sprinkle over top of pumpkin mixture.

Bake in a 350 degree oven until knife inserted in center comes out clean. About 45-50 minutes. Serve with Whipped cream or cool whip. Serves 12 or more.

CAUTION: If you are making this cake for Clay Aiken please omit the nuts!

Enjoy!