Pumpkin cake three rivers

Yield: 18 Servings

Measure Ingredient
\N \N Cake Mixture
1 \N Box yellow cake mix reserve
\N \N 3/4 cup
1 \N Stick butter
1 \N Egg lightly beaten
\N \N Pumpkin MIxture
1 large Can pumpkin
3 \N Eggs lightly beaten
½ cup Brown sugar
¼ cup White sugar
⅔ cup Evaporated milk
1½ teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Ground cloves
\N \N Topping
¾ cup Cake mix
½ cup White sugar
¼ cup Butter softened
1 cup Chopped nuts optional

Blend butter adn egg into cake mix and press into greased and floured 9x12x2 in pan. Use the back of a spoon to pat this mixture evenly over the bottom and 1" up the sides of the pan. Gently mix pumpkin, eggs, sugars, milk and seasonings. Pour over unbaked mixture Blend reserved cake mix with sugar and butter. Roll inot walnut sized balls and place over the pumpkin mixture. Sprinkle with nuts if desired.

Bake 350 for 55 minutes. Can be frozen Mrs. Jame Rankin Duncan Jr.

Three Rivers Cookbook 2 ( I had to add flour to the mix to make the balls. I may have gotten too much butter into it.) format by Emilie rwsm05a

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