pumpkin coffee cake

 

1 16-ounce pound cake mix

3/4 c canned pumpkin

6 T water

2 eggs

2 t pumpkin pie spice

1 t baking soda

topping:

1/2 c chopped walnuts

3 t melted butter

1/2 c brown sugar

1/4 c flour

in large bowl combine the first six ingredients.  beat on low speed for 30 seconds.  beat on medium speed for 2 minutes.  pour half the pumpkin mixture into a greased 9" square baking pan.  in a small bowl combine the topping ingredients.  sprinkle half over the batter.  carefully spread with remaining batter.  sprinkle top with remaining topping

bake at 350 for 35-40 minutes.  cool on a wire rack