1 pkg. yellow cake mix (put aside 1 c.)
1/2 c. melted butter
1 egg

Combine yellow cake mix, egg and butter; press into a greased 9"x13" pan. Combine:

2 15 oz cans pumpkin
1 c. sugar
1 1/2 tsp. salt
1 tsp. ginger
2 eggs
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
3/4 c. milk

Combine and pour over crust.

TOPPING:

1 c. cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. soft butter

Mix as a streusel (or crumb) topping and sprinkle over pumpkin batter.

Bake 45 to 50 minutes in a 350°F oven. Remove from oven and cool completely for 1 hour.

Store covered in refrigerator. Serve with whipped cream, cool whip or vanilla ice cream.