CRUST:

1 pkg. Pillsbury yellow cake mix (minus 1 c.)
1/2 c. butter, soft
1 egg
1/4 c. flour
1/2 c. oatmeal (opt.)

FILLING:

1 lb. can solid pack pumpkin
2 1/2 tsp. pumpkin pie spice
1/2 c. firmly packed brown sugar
2 eggs
2/3 c. milk

TOPPING:

1 c. reserved cake mix
1/2 c. flour
1/4 c. sugar, or less
1 tsp. cinnamon
1/2 c. butter (or use your favorite crumb topping)
1/2 - 3/4 c. oatmeal (opt.)

Or use 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg.

Reserve 1 cup of cake mix for topping. Combine remaining cake mix with butter, egg and flour. Press into greased 13"x9" pan. Prepare filling be combining all ingredients until smooth. Pour over crust. For Topping. combine all ingredients and sprinkle over filling.

Bake at 350 degrees for 50 to 60 minutes, until knife inserted in center comes out clean. May serve with whipped cream.

This makes a wonderful fruit cobbler as well, i.e. apple, berry or cherry. Can use canned fillings or fresh, with approximately 3 teaspoons cornstarch with water, for thickening. I use this recipe with fresh picked (scratches to prove it!) Julian black raspberries.