1 (18 1/4 oz.) pkg. yellow cake mix
1/2 c. butter, melted
3 eggs
1 (24 oz.) can pumpkin
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1/2 tsp. ground cloves
1 c. brown sugar, packed
2/3 c. milk
Topping

Reserve 1 cup cake mix for topping, then combine remaining cake mix, butter and 1 egg in bowl. Do not use mixer as cake mixture should be crumbly. Press mixture into bottom of greased (bottom only) 13 x 9 inch pan.

Combine pumpkin, cinnamon, nutmeg, ginger, cloves, brown sugar, remaining 2 eggs, and milk. Spread filling over mixture in pan. Sprinkle topping over pumpkin mixture. Bake at 350 degrees for 45-50 minutes or until knife inserted near center comes out clean.

Cut into cake size servings and serve with whipped cream, if desired. Makes 12 servings.

TOPPING:

Reserve 1 c. cake mix
1/4 c. sugar
1 tsp. ground cinnamon
1/4 c. butter, softened
1 c. chopped walnuts

Combine reserved cake mix, sugar, cinnamon, and softened butter. Mix until crumbly, then add walnuts to topping mixture.