1 box yellow cake mix
1/2 c. melted butter
1 egg

Measure 1 cup of cake mix; set aside for topping. Combine the remaining cake mix, melted butter and egg. Press mixture into greased 9 x 13 inch cake pan (press hard).

FILLING:

1 can pumpkin (29 oz.)
2 eggs
2/3 c. evaporated milk
1/2 c. brown sugar
2 tsp. cinnamon

Combine the above and pour over cake mixture in pan.

TOPPING:

1 c. reserved cake mix
1/2 c. sugar
1/4 c. butter
1 tsp. cinnamon

Combine all ingredients for crumb topping. Sprinkle over filling. Bake 45-50 minutes at 350 degrees. Serve with Cool Whip.