Pumpkin Streusel Cake

• 1 1/2 cups firmly packed light brown sugar
• 1 cup all purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 sticks (3/4 cup) softened margerine
• 1 package (18oz) yellow cake mix
• 1 can (15oz) solid pack pumpkin
• 3 eggs, beaten
• powdered sugar

1. 1. Coat a 10-cup bundt pan with oil.
2. 2. Combine brown sugar, flour, and cinnamon in a bowl. Cut in 1/2 cup margerine, and stir in walnuts. Set aside.
3. 3. Mix together cake mix, pumpkin, eggs and remaining 1/4 cup margerine. Beat at maximum speed for 3 minutes.
4. 4. crumble 1/3 of the topping in bottom of bundt pan. Spoon 1/3 of batter over the topping spreading evenly. Repeat layers twicwe more ending with batter.
5. 5. Bake in preheated oven at 350 deg for 45 minutes or until toothpick comes out clean.
6. 6. Let cool in pan for 15 minutes. Invert onto rack; let cool completely; dust with powdered sugar and serve.

brown sugar, flour, ground cinnamon, margerine, yellow cake, pumpkin, eggs, powdered sugar

Taken from www.epicurious.com/recipes/member/views/pumpkin-streusel-cake-1238552 (may not work)