Pumpkin Crumb Cake

• 1- 15 ounce Can Pumpkin
• 2C sugar
• 1 C milk
• 2 C self rising flour
• 1 stick margarine
• 2 eggs
• 1 tsp vanilla
• 1 1/2 tsp Cinnamon

Crumb Topping

• 1 stick (1/2 c) Margarine
• 1 Cup brown sugar (dark or light)
• 1 cup flour (self rising or plain, whatever you have on hand)
• 1 Cup oats (quick or old fashioned)

Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended.
In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.
Cake is done when toothpick inserted in center comes out clean.