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. milk

For use with 1 lb. can solid pack pumpkin, add 2 1/2 teaspoon pumpkin pie spice and 1/2 cup firmly packed brown sugar.

TOPPING:

1 c. reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter (don't melt)

Grease bottom only of 13 x 9 inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients. Sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes until knife inserted near center comes out clean. If desired, serve with whipped topping.