CRUST:

1 regular sized pkg. yellow cake mix minus 1 cup
1/2 c. butter, melted
1 egg

TOPPING:

1 c. of the dry cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter

FILLING:

2 eggs
2/3 c. evaporated milk
1 can pumpkin (1 lb. size)
3/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves

Grease a 9 x 13 inch pan. Empty cake mix into bowl and measure out 1 cup and put aside for topping. Add the melted butter to the rest and beaten egg. When thoroughly mixed, press firmly into pan. Prepare filling by beating 2 eggs slightly, adding milk and the rest of the ingredients. When smooth pour over crust. Prepare the topping by cutting together 1 cup of cake mix, sugar, cinnamon and butter until crumbly and then sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes or until a silver knife inserted into center comes out clean. When cool, cut into squares and serve with whipped cream or topping. (If using glass pan, reduce heat to 325 degrees.)