1 c Pureed pumpkin (not pie filling)
1 tbsp vanilla (divided)
2 tsp pumpkin pie spice
1 bx yellow cake mix
1c brn sugar- divided
1 tsp baking soda
1/2 c flour
1/3 c chopped walnuts
4 tbsp butter (melted)
1/4 c sugar
1 tsp vanilla
1/4 c heavy cream
Grease a 9x13" pan with butter or spray. Pour your batter into prepared pan and set it aside.
In a small bowl mix together 1/2 c brown sugar, 1/2 c flour, chopped walnuts and melted butter. Now using your fingers, sprinkle crumbs over the batter. I gently pressed on crumbs to stick them into batter a little.
Bake at 350º for 25-30 minutes or until toothpick tester comes out clean.
While cake is baking make your glaze. Pretty simple, just mix 1/2 c brown sugar, 1/4 c granulated sugar, 1 tsp vanilla and 1/4 c heavy cream in a saucepan. Bring mix to a simmer and stir until sugars are dissolved.
When cake is done, poke holes all over the top of the cake with a wooden dowel, pour glaze all over top of cake. Make sure you get it in all those tiny holes.
Serve warm, room temperature or chilled with a dollop of whipped cream....not that it needs it at all.
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