Pumpkin Pie Cake

Crust
1 box yellow cake mix (reserve 1 cup for topping)
1/2 cup butter, melted
1 egg, beaten

Filling
1 large can pumpkin (3 cups)
1 1/2 cup sugar
4 eggs
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 can evaporated milk

Topping
1 cup yellow cake mix
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter, sotftened

Directions
Crust: Mix and spread on the bottom of a 9x13 cake pan
Filling: Blend together and pour over crust mixture
Topping: Work together with hands and sprinkle over filling.

Bake at 350 for 60-70 minutes until knife comes out clean. Serve warm with whipped cream, whipped topping or ice cream

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