Preheat oven to 375 degrees. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan. For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375 degrees 65 to 70 minutes or until set. Cool completely on rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan. For topping, preheat oven to 300 degrees. Toast almonds on baking sheet at 300 degrees 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat whipping cream in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve. 8 to 12 servings. Tip: To prepare in l3x9x2-inch pan, bake at 350 degrees 35 minutes or until set. Formatted by Lynn Thomas dcqp82a@prodigy. Com.

Duncan Hines. Lynn's notes: Made this 11-10-97; I omitted the topping because this is a very rich cake. Easy to do, tasted wonderful!