Blend all filling ingredients till well mixed. Pour into greased pan. ***Filling may be mixed in a ziptop bag, if desired.***

Topping:
1 box yellow (or spice) cake mix
2 sticks butter, melted
3 – 4 Tbsp. dark brown sugar
¾ - 1 c. chopped nuts (optional)
whipped cream

Sprinkle dry cake mix over batter. Sprinkle brown sugar & nuts over mix. Pour melted butter over dry ingredients. Bake for 1 hour – 1 hour and 15 –20 min. Serve hot, room temperature, or chilled. Garnish with whipped cream.

***Alternate spices for filling, instead of the pumpkin pie spice:
1¼ tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
½ tsp. cloves

Recipe adapted by Alice Gidney