In a medium bowl, combine the brown sugar, flour and cinnamon. Add the butter and mix until crumbly. Then mix in the nuts.
Make the cake:
Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
In the bowl of a stand mixer, cream together the shortening and sugars.
Add the eggs and vanilla and mix until combined.
Add in the milk and mix again.
Add the remaining dry ingredients and mix at medium speed for about 2 minutes, scraping the sides of the bowl as needed.
Pour half of the batter into the prepared pan.
Sprinkle half of the nut topping over the batter.
Then pour the remaining batter in the pan. Spread it lightly to cover the topping.
Sprinkle the remaining topping evenly over the batter.
Bake for 45-55 minutes or until the top springs back when you touch it.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**Recipe Source: Pillsbury Bake Off Cookbook