Pumpkin Cake Three Rivers

• 1 box cake mix, yellow reserve 3/4 cup
• 1 stick butter
• 1 each eggs lightly beaten
• 1 large can pumpkin
• 3 large eggs lightly beaten
• 1/2 cup brown sugar
• 1/4 cup sugar white
• 23 cup evaporated milk
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves ground
• 3/4 cup cake mix
• 1/2 cup sugar white
• 1/4 cup butter softened
• 1 cup nuts chopped, optional

1. Blend butter and egg into cake mix and press into greased and floured 9x12x2 in pan.
2. Use the back of a spoon to pat this mixture evenly over the bottom and 1 inch up the sides of the pan.
3. Gently mix pumpkin, eggs, sugars, milk and seasonings.
4. Pour over unbaked mixture.
5. Blend reserved cake mix with sugar and butter.
6. Roll into walnut sized balls and place over the pumpkin mixture.
7. Sprinkle with nuts if desired.
8. Bake 350F (180C) F for 55 minutes.
9. Can be frozen.

cake mix, butter, eggs, pumpkin, eggs, brown sugar, sugar white, milk, cinnamon, ginger, cloves ground, cake mix, sugar white, butter, nuts

Taken from recipeland.com/recipe/v/pumpkin-cake-three-rivers-37875 (may not work)