| Prep time: | 20 Min |
| Cook time: | 40 Min |
| Ready in: | 1 Hr |
| SERVINGS: |
| Original yield: 16 servings |
INGREDIENTS
* TOPPING:
* 1/4 cup packed brown sugar
* 1/4 cup sugar
* 1/2 teaspoon ground cinnamon
* 2 tablespoons cold butter or margarine
* 1/2 cup chopped pecans
* CAKE:
* 1/2 cup butter or margarine, softened
* 1 cup sugar
* 2 eggs
* 1 cup sour cream
* 1/2 cup canned or cooked pumpkin
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon pumpkin pie spice
* 1/4 teaspoon salt
DIRECTIONS
* In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
