Pumpkin Cake

Crust:

1 yellow cake mix
1/2 cup melted butter
1 egg

Filling:

2 eggs
2/3 cup evaporated milk
1 lb can pumpkin
1/2 tsp salt
1 tsp cinnamon
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp ginger
1/8 tsp cloves

Topping:

1 cup reserved cake mix
1/4 cup sugar
1/4 cup butter
1 tsp cinnamon

Grease bottom only of a 9x13 pan. Empty cake mix in a bowl and reserve 1 cup for topping. Add melted butter and beaten egg; when mixed well, press firmly into cake pan. Prepare filling by beating eggs slightly, and then add milk. Add remaining ingredients. When smooth, pour over crust. Prepare the topping by cutting the ingredients together. Sprinkle over filling.
Bake at 325 degrees for a glass pan; 350 for metal pan. Bake for 45 to 50 minutes. Serve with whipped cream.

Sandy Lawrence
Vancouver, WA