Crunch Top Spice Cake

If you haven't tried one of Leigh Ehrhardt's recipes you definitely need to! Here is another scrumptious recipe she sent me.

Crunch Top Spice Cake

Ingredients:

3 eggs

1/2 cup butter or margarine melted

15 oz can solid pack pumpkin

1 box (18 1/4 oz) spice cake mix

1 1/2 cup finely chopped walnuts, divided

1 cup butterscotch chips

Directions:

Combine eggs, butter, and pumpkin. Add cake mix and beat at medium speed of electric mixer for two minutes. Stir in 3/4 cup of the walnuts. Pour into a greased 13x9 inch baking pan. Sprinkle with butterscotch chips and remaining walnuts. Bake at 350 degrees Fahrenheit for 35 - 40 minutes until toothpick inserted in center comes out clean. Cool on wire rack.