Pumpkin Crunch Cake

1 box reduced fat yellow cake mix (cake mix without pudding)
1/2 c. water
1/3 c. oil
2 eggs
1 can pumpkin (15-16 oz)

Middle Layer and Topping
1/2 c. brown sugar
1 tablespoon flour
3/4 c. chopped pecans
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves

Mix ingredients for topping together and set aside. Mix all ingredients for the cake together and beat two minutes at high speed. Pour half the batter into greased and floured 9 x 13 inch pans. Sprinkle half the topping mixture over the patter. Cover with remaining batter and then add the rest of the topping. Bale at 350 degrees for 3- to 40 minutes or until a knife inserted into the cake comes out clean. This can be served cooled with Cool Whip on top. Delicious as a coffee cake served warm.