Cake Mixture:
1 box yellow cake mix, reserve ¾ cup.
1 stick butter, melted
1 egg, slightly beaten
Blend the butter and egg into the cake mix and press into a greased and floured 9x13x2” pan. Use the back of a tablespoon to pat this mixture evenly over the bottom and 1” up the sides of the pan.
Pumpkin Mixture:
1 large can pumpkin
3 eggs, lightly beaten
½ c. brown sugar
¼ c. white sugar
2/3 c. evaporated milk
1 ½ tsp. Cinnamon
½ tsp. Ginger
½ tsp. Ground cloves
Topping:
¾ cup cake mix
½ cup white sugar
¼ cup butter, softened
½ -1 cup nuts, chopped, optional
Gently mix the pumpkin, eggs, sugars, milk, and seasonings. Pour over unbaked mixture. Blend the reserved cake mix with sugar and butter. Roll into walnut sized balls and place over the pumpkin mixture. Sprinkle with nuts if desired. Bake at 350 for 55 minutes.
Serves 18, 2 x 3” squares. Prep time 20-30 min. Can freeze.