1 box yellow cake mix (remove 1 cup; set aside) (I use cake mix with pudding)
1 stick butter, melted
Eggs (according to cake box directions)
1 lg. can (29 oz., 1 lb. 13 oz.) pumpkin
3 beaten eggs
1/2 c. sugar (white)
1/2 c. brown sugar
2/3 c. evaporated milk (smallest can will do)
1 1/2 tsp. cinnamon
1/2 c. sugar
1/2 c. walnuts, chopped
1/2 stick butter, not melted, on soft side

1ST STEP: Remove 1 cup from cake mix; set aside. To remaining mix, add 1 stick melted butter and eggs, number according to box. Mix together. Press into bottom of greased and floured 9"x13" pan or glass dish.

2ND STEP: In large bowl, combine pumpkin, 3 beaten eggs, 1/2 cup brown sugar, 1/2 cup regular sugar, 2/3 cup evaporated milk and 1 1/2 teaspoons cinnamon. Beat well and spread over cake mixture.

To the reserved cake mix, add 1/2 cup white sugar, 1/2 cup chopped nuts and 1/2 stick butter (on soft side). Crumble together and spread evenly over cake (I use fork to crumble). Bake at 350 degrees for 50 to 60 minutes. Remove and let cool in pan, then put in refrigerator. Cut into small pieces. Terrific for those who are not sure about how much they like pumpkin pie.