Ingredients:
(Cake)
2 pkgs. "Jiffy" Golden Yellow Cake Mix
1 pkg. (3.4 oz) instant Butterscotch Pudding Mix
4 eggs
1/4 cup water
1/4 cup oil
1 can (15 oz.) pumpkin
2 tsp. pumpkin pie spice
(Filling)
1 pkg. "Jiffy" White Frosting Mix
1 pkg. (8 oz.) cream cheese, softened
1 egg
(Topping)
1 Tbsp. "Jiffy" Baking Mix
1/2 cup brown sugar
2 tsp. cinnamon
4 Tbsp. butter, softened
1 cup chopped pecans
Directions: Preheat oven
350°. Grease a 13"x9" pan. Mix all cake ingredients together and beat 4 minutes
on medium speed. In a separate bowl, combine filling ingredients. Pour half of
cake mixture in bottom of prepared pan and cover with cream cheese filling
mixture. Pour remainder of the cake mixture over the filling. Blend the topping ingredients
together until mixture is crumbly and sprinkle over top of the cake batter. Bake
45-50 minutes or until toothpick inserted in center comes out
clean. Serve warm or cold. ~ Chef ~
