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 and finely chopped, optional
1 (16 oz.) can Comstock solid pack pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 tsp. almond extract
1/2 tsp. ground cinnamon
1/2 tsp. salt

Preheat oven to 350 degrees (325 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 greased 13 x 9 inch 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.