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Crunchy-Topped Spice Cake

Crunchy-Topped Spice Cake

"'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!'"
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45 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. In a mixing 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 13-in. x 9-in. x 2-in. baking pan. Sprinkle with butterscotch chips and remaining nuts.
  2. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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Good. Will make it again. Be sure to use the back of a spoon to press the nuts and chips you put on last for topping down into the batter a little.

Good easy cake. Only took 10 minutes to assemble and everyone loved it when done.

OK. The crunch comes from the nuts, not a crisp top that I was hoping for. taste is fine.

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