Pumpkin Pie Cake

Crust:

1 box yellow cake mix **reserve 1 cup for topping**

1/2 cup melted butter

1 beaten egg

Filling:

1 (29oz) can pumpkin

1 & 1/2 cups sugar

4 eggs, slightly beaten

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. ground cloves

1 can (12oz) evaporated milk

Topping:

1 cup cake mix

1/2 cup sugar

1 tsp. cinnamon

1/4 cup softened butter

Mix crust ingredients together then sprinkle or pat mixture in the bottom of a 9 x 13 pan.

Stir filling ingredients together until well blended. Spread over crust.

Mix topping ingredients (using fingers if necessary to blend in the butter).

Sprinkle on top of the filling. Bake at 350 degrees for 60-70 minutes.

Serve with whipped cream!