Moist Pumpkin Cake

1 box yellow cake mix, divided saving 1 cup for topping

1½ sticks of butter softened, divided saving ½ stick for topping

4 eggs, divided

15 ounce pumpkin

½ cup brown sugar

1 cup sugar divided

⅔ cup milk

½ teaspoon salt

½ teaspoon ginger

½ teaspoon nutmeg

1½ teaspoon cinnamon

Combine with leftover 1 cup of cake mix

Preheat oven to 350 degrees F.

Combine the yellow cake mix, butter, and 1 egg, Mix well with an electric mixer. Pat the mixture into the bottom of a 13 by 9-inch baking pan. Set aside.

Mix together the pumpkin, brown sugar, ½ cup sugar, milk, salt, ginger, nutmeg, cinnamon, and 3 eggs, then pour over the crust. Set aside.

Mix together the remaining ½ cup sugar, ½ stick butter, 1 cup cake mix. Drop on top of cake in blobs.

Bake 350 for 45-50 mins (watch bottom so it doesn't burn).

Top with whip cream. It's great served warm.

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Moist Pumpkin Cake