Pumpkin Torte - cooking recipe

Ingredients

1 cake mix (white or yellow)
1/2 c. softened butter
1/2 c. nuts (optional)
16 or 20 oz. can pumpkin
1/2 c. brown sugar
1/2 c. white sugar
5 eggs
1 c. Eagle Brand milk
1 c. regular milk
1 1/2 Tbsp. pumpkin spice or 1 tsp. ginger, nutmeg, salt and cinnamon

Preparation

Mix cake mix, butter and nuts and set aside.
Beat remaining ingredients with mixer.
Pour in ungreased 9 x 13-inch pan. Sprinkle crumb mixture over the top.
Bake one hour at 350\u00b0. Serve with whipped cream.
Keep refrigerated up to two weeks.