Pumpkin crumble cake

Ingredients:

Cake:

• 1 boxCake Mix
• 1 cup (250 mL) water
• 1/2 cup (125 mL) vegetable oil
• 1 tsp (5 mL) pumpkin pie spice
• 3 eggs
• 1 can (14 oz/398 mL) pure pumpkin (not pumpkin pie filling)

Topping:

• 3/4 cup (175 mL) chopped pecans, toasted
• 1/2 cup (125 mL) packed brown sugar
• 1/2 cup (125 mL) all-purpose flour
• 1/2 cup (125 mL) butter, softened

Garnish:

• Whipped cream
• Ground cinnamon
• Chopped crystallized ginger

Preparation:

          Heat oven to 350ºF. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
         Bake 45 minutes or until toothpick inserted in centre comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.