Pumpkin Crunch Cake

Ingredients

* 1 pkg. (18.25 oz.) yellow cake mix, divided
* 2 large eggs
* 1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
* 2 teaspoons pumpkin pie spice
* 1/3 cup flaked coconut
* 1/4 cup chopped nuts
* 3 tablespoons butter



PREHEAT oven to 350° F. Spray a 13 x 9-inch baking pan with cooking spray.

COMBINE 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan.

COMBINE remaining cake mix, coconut and nuts in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Amount Per Serving 20 servings Serving Size 1/20 of recipe Calories 170 Calories from Fat. 60 % Daily Value Total Fat 6g 10% Saturated Fat 2.5g 12% Cholesterol 30mg 9% Sodium 220mg 9%Carbohydrates 26g 9% Dietary Fiber 1g 5% Sugars 16g Protein 3g Vitamin A 2% Vitamin C 0% Calcium

4 Points each

Lighter option
* 1 pkg. (18.25 oz.) yellow cake mix, divided
*1/2 cup egg substitute
* 1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
* 2 teaspoons pumpkin pie spice
* 1/4 to 1/2 cup rolled oats
*1 1/2 tablespoons butter