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Recipe from May Rose Shaylor
1box yellow cake mix (save1 cup out)
3/4 stick butter (melted)
1 egg beaten (beat with a fork until blended, press into bottom of greased 13" x 9" cake pan)
Filling:
1 large can pumpkin (2 pie size)
3 eegs 1 cup sugar
2/3 cup canned milk
1/2 tsp salt
1 tsp cinnamon ginger & clove (just a sprinkle) pumpkin pie spice to taste
Topping:
1 cup reserved cake mix
1/2 tsp cinnamon
1/2 cup sugar
1 cup chopped nuts
1/3 stick cold margarine
Mix well and sprinkle over top of filling in cake pan. Bake 55 minutes at 350 degrees. Top with whip cream.
