1 pkg. yellow cake mix
1 c. white sugar
1/4 c. softened butter
1/2 c. melted butter
1 (29 oz.) can pumpkin
4 eggs
1/2 c. brown sugar
3/4 c. evaporated milk
2 tsp. cinnamon

TOPPING: Remove 1 cup yellow cake mix and combine with 1 cup white sugar and 1/4 cup soft butter to make crumbs.

CRUST: Remaining cake mix in bowl, add melted butter and 1 egg. Press in 9 x 13 inch pan.

FILLING: Combine 3 eggs, 1/2 cup brown sugar, can of pumpkin, cinnamon and canned milk. Pour over crust mixture and sprinkle topping mixture on top. Bake at 350 degrees for 1 hour. Cut into squares and top with Cool Whip.