CRUNCHY-TOPPED SPICE CAKE
½ cup butter or margarine, melted
1 can (15 oz.) solid-pack pumpkin
1 box (18 ¼ oz.) spice cake mix
1 ½ cups finely chopped walnuts, divided
1 cup butterscotch chips
In a mixing bowl, combine the eggs, butter and pumpkin. Add cake mix; beat on medium speed for 2 minutes. Stir in ¾ cup walnuts. Pour into greased 13 x 9x 2" baking pan. Sprinkle with butterscotch chips and remaining nuts.