1 pkg. yellow cake mix
1/2 c. butter, melted
1 egg

FILLING:

3 c. (1 lb. 14 oz. can) pumpkin pie mix
2 eggs
2/3 c. evaporated milk

TOPPING:

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

Grease bottom only of 13 x 9 x 2 inch baking dish. Preheat oven to 350 degrees. Reserve 1 cup of cake mix. Mix remaining cake mix, melted butter, and 1 egg. Press into bottom of pan. Prepare filling by combining all ingredients until smooth. Pour over crust. Mix all of topping ingredients and sprinkle over filling. Bake for 50 to 60 minutes or until knife inserted near center comes out clean. If desired, serve with whipped topping.

Tip: For use with 1 pound can of solid-pack pumpkin; add 2 1/2 teaspoons pumpkin pie spice and 1/2 cup firmly packed brown sugar.