Heat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Reserve 2 tablespoons cake mix.
Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and
1 1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric
mixer until moistened. Beat at medium speed 2 minutes.
Pour into pan.
In small bowl, combine reserved cake mix, brown sugar and remaining 1/2
teaspoon pie spice. Sprinkle on top of batter.
Bake for 50 to 60 minutes or until wooden pick inserted in center comes
Cool in pan for 25 minutes.
Invert onto cooling rack. Turn right side up. Cool completely.
Makes 12 to 16 servings.
Source: Duncan Hines
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