1 (18 1/4 or 18 1/2 oz.) pkg. yellow cake mix
1/4 c. vegetable oil
4 eggs
1/2 c. slivered almonds, toasted & finely chopped (opt.)
1 (16 oz.) can Comstock solid pack pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
1 tsp. almond extract
1/2 tsp. ground cinnamon
1/2 tsp. salt

Preheat oven to 350 degrees (for glass dish). Reserve 1/2 cup dry cake mix. In large mixer bowl combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts if desired. Press firmly on bottom of pan (greased 13"x9" baking pan). In same bowl combine remaining ingredients; mix well. Pour over prepared crust. Bake 50 minutes or until set. Cool, cut into bars. Garnish as desired. Store tightly covered. Makes 24 to 36 bars.