1 lg. can pumpkin pie mix (brown can, 30 oz.)
1 yellow cake mix
Cool Whip
5 oz. can evaporated milk
1/2 c. sugar
3/4 c. softened butter
1 tsp. cinnamon
3 eggs

CRUST: Mix cake mix (set aside 1 cup dry mix for topping), 1 slightly beaten eggs and 1/2 cup melted butter. Mix and press in greased 9"x13" pan.

FILLING: Mix 2 slightly beaten eggs, pumpkin pie mix and evaporated milk. Blend and pour over crust.

TOPPING: Mix the 1 cup reserved cake mix, 1/2 cup sugar, cinnamon and 1/4 cup softened butter. Sprinkle over filling. Bake 1 hour at 350 degrees. Serve cold with Cool Whip topping.