A new twist on an old favorite - great for a group!
Cut butter into cake mix until crumbly; set aside 1 cup of mixture. Add remaining crumbs to 1 egg and stir till blended. Press into the bottom of a 9x13 inch pan. Bake at 350 degrees for 10 minutes or until puffy. Set aside. Beat 2 eggs until foamy, gradually add pumpkin and milk. Stir in allspice, cloves, ginger, salt and 1/2 tsp. cinnamon, nutmeg, and 1/4 cup brown sugar. Pour in pan on top of baked cake. Combine remaining 1 cup crumbs with 1/2 tsp. cinnamon, 1/4 cup brown sugar, 1/4 cup melted butter and stir until blended. Stir in nuts. Sprinkle on top of pumpkin layer evenly. Bake at 350 degrees till custard is slightly set, approximately 30 minutes. Let cool. Top with cream.
Spiced cream: 1 cup heavy cream, whipped to soft peaks. Add 1 tsp. vanilla, 1/2 tsp. cinnamon, 1 tsp. grated orange peel, and 2 tsp. sugar. Mix well.
1 pkg. yellow cake mix
1/2 cup butter
1 (29 oz.) can pumpkin, not pumpkin pie filling
2/3 cup milk
1/2 tsp each ground allspice, cloves, ginger, salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar, packed
1/4 cup butter, melted
1 cup chopped nuts
Spiced whipped cream