Base:

1 (18.25 oz.) box of Betty crocker super moist yellow cake mix
1 egg
1/2 cup (1 stick) melted butter

Preheat oven to 350°F, spray a 9x13-inch pan. Remove one cup of cake mix for topping and set aside.

Next add in remaining cake mix, egg and melted butter. Mix well and pat firmly in bottom of the pan, set aside.

Filling:

1 (15 oz.) can pumpkin puree
1 (14 oz.) can Eagle brand sweetened condensed milk
2 tbsp. brown sugar
1 tsp. pumpkin pie spice
1 tsp. cinnamon
2 eggs, beaten

In the same bowl used for base, combine pumpkin, condensed milk, brown sugar, pie spice and cinnamon. Add beaten eggs. Mix well and pour over base.

Topping:

1 cup dry cake mix
1 cup chopped pecans
3 tbsp. melted butter
powdered sugar, for dusting

With a fork, combine reserved cake mix, chopped pecans and melted butter. Crumble over pumpkin mixture.

Bake in 350°F oven for 45 to 50 minutes until golden brown. Let cool for at least 25 to 30 minutes then cut into squares and sprinkle with powdered sugar.

Submitted by: Madison