CRUNCHY-TOPPED SPICE CAKE

Crunchy-Topped Spice Cake image

"The recipe for this delicious spice cake originally called for cooking and mashing a pumpkin and making the cake from scratch," writes Laurine Lockwood of McGregor, Minnesota. "With my large family, I don't have time for all of that. I much prefer this easy version!"

Provided by Taste of Home

Time 45m

Yield 12-15 servings.

Number Of Ingredients 6

Ingredients

3 eggs
1/2 cup butter, melted
1 can (15 ounces) solid-pack pumpkin
1 package spice cake mix (regular size)
1-1/2 cups finely chopped walnuts, divided
1 cup butterscotch chips

Steps:

In a bowl, combine the eggs, butter and pumpkin. Add cake mix; beat on medium speed for 2 minutes. Stir in 3/4 cups walnuts. Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and remaining nuts., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 387 calories, Fat 23g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 351mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.