1 reg. size pkg. yellow cake mix (I use Duncan Hines)
1/2 c. melted butter
1 egg

Grease bottom only of a 9 x 13 pan. Empty cake mix into bowl and measure out cup and put aside for topping. Add melted butter and beaten egg to cake mix in bowl. Thoroughly mixed, press firmly into pan.

FILLING:

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

Prepare filling by beating 2 eggs slightly, adding milk and then the remaining ingredients. When smooth, pour over crust.

TOPPING:

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

Prepare topping by cutting together the ingredients and then sprinkle over filling. if using a heavy glass baking dish, bake at 325 degrees for 45 to 50 minutes, or until knife blade inserted near the center comes out clean. If another kind of pan is used bake at 350 degrees. Cut into squares and serve with whipped cream or topping. Serves 18 to 20.