1 (18.5 oz.) pkg. yellow cake mix
1/2 c. butter, melted
1 egg, slightly beaten

FILLING:

3 c. canned pumpkin pie filling
2 eggs, slightly beaten
2/3 c. milk

TOPPING:

1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter

Save 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg into smooth dough. Press into greased 13 x 9 x 2 inch baking dish. Combine pumpkin pie filling, eggs and milk; pour into crust. Mix reserved cake mix, sugar, and cinnamon. Cut in butter to resemble coarse crumbs. Sprinkle over filling. Bake at 350 degrees until knife inserted near center comes out clean, about 45- 55 minutes. Cool on wire rack. Serve with whipped cream or vanilla ice cream if desired.

NOTE: You may substitute 2 1/2 cup solid pack pumpkin, 1/2 cup firmly packed brown sugar and 2 1/2 teaspoon pumpkin pie spice for the pumpkin pie filling.