Recipe: Lemon Crumb Cake (13x9-inch, using cake mix)

LEMON CRUMB CAKE

1 (2-layer-size) package Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
3 eggs
1 1/3 cups water
1/3 cup vegetable oil
FOR THE CRUMB TOPPING:
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 cup butter or margarine, chilled*

Preheat oven to 350 degrees F. Grease and flour a 13x9-inch pan.

Combine (dry) cake mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan; set aside.

Combine flour, brown sugar and baking powder in small bowl. Cut in butter until crumbly.* Sprinkle evenly over batter.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.

*Butter or margarine will cut easier into the flour mixture if it is chilled. Use two knives or a pastry cutter to cut the mixture into crumbs.

Makes 12 to 16 servings