FOR THE BATTER:

1 (15 oz) can pumpkin

2 c sugar

1 c milk

2 c self-rising flour

1 stick (1/2 c) butter OR margarine

2 eggs

1 tsp vanilla

1 1/2 tsp cinnamon

FOR THE CRUMB TOPPING:

1 stick (1/2 c) butter OR margarine

1 c brown sugar (dark OR light)

1 c flour (self-rising OR all-purpose)

1 c oats (quick OR old-fashioned

Spray a 9″x13″ pan with cooking spray. Place all batter ingredients into a lg mixing bowl. Mix until well blended.

In a med bowl, place all topping ingredients. Cut together with a long-tined fork until well blended.

Pour 1/2 of the batter into the pan and top with 1/2 of the crumb mixture. Pour remaining batter over and top with remaining crumb mixture.

Bake for 45 minutes to an hour at 350 degrees. Cake is done when a toothpick inserted into the center comes out clean.