Healthy Pumpkin Crumb Cake

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Healthy Pumpkin CrumbCake (no sugar added and gluten free; adapted from Libby's Easy Pumpkin Crumb Cake recipe)
1 ½ cups Splenda1 tsp. salt2 tsp. ground cinnamon1 tsp. ground ginger½ tsp. ground cloves4 large eggs1 can (29 oz.) LIBBY'S® 100% Pure Pumpkin (not the easy pie mix)1 ½ cans (12 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk(or one 12 oz. and one 5 oz. can)1 pkg. (around 15 oz.) Betty Crocker Gluten Free Yellow CakeMix1/2 cup (1 stick) butter or margarine, melted1/2 cup chopped pecans or walnutsWhipped topping (optional)
Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
COMBINE first eight ingredients, through evaporated milk ina large bowl. Pour into prepared pan.
COMBINE cake mix, melted butter and nuts in large bowl untilcrumbly (clean hands may be used). Sprinkle over filling.
BAKE for 50 to 55 minutes or until golden brown on top. Coolcompletely in pan on wire rack. Cut into bars. Top each serving with whippedtopping, if desired.
*The Betty Crocker Gluten-Free Yellow Cake Mix can be foundin most grocery stores in the baking aisle alongside the regular cake mixes.