Pumpkin Pie Cake

Preheat oven to 350
Bake time is 1 hr. 20 min.              
Makes a 9 x 13          

Crust:
1 box yellow cake mix, with 1 c. reserved for topping
1 egg
1/2 c. butter, melted

Filling:
4 eggs, slightly beaten
1  29 oz. can pumpkin
1 1/2 c. sugar
1/2 t. salt
2 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
2  12 oz. cans evaporated milk (I used fat-free 'cause that's all I had and would use it again)

Topping:
1 c. reserved cake mix
1/2 c. sugar
1 1/2 t. cinnamon
1/2 c. butter, softened
1 c. chopped pecans, optional (Dad asked for more pecans next time)

From a box of yellow cake mix, remove 1 c. of dry mix and set aside for topping.  Combine remaining cake mix with egg and melted butter.  Pat into bottom of 9 x 13 glass baking dish.  No need to spray or grease pan!  Set aside.

For filling, mix together 4 eggs, pumpkin, sugar and spices until combined.  Then mix in 2 cans evaporated milk.  Pour over crust and set aside.

For topping, mix together reserved cup of cake mix, 1/2 c. sugar, 1/2 c. softened butter and the pecans until the texture of cornmeal and sprinkle over pumpkin filling.  I used a pastry blender tool, but 2 forks works too.  (Don't worry, it doesn't stay on top, but sinks and magically floats to top as it bakes!)

Bake at 350 for approximately 1 hour and 20 min or until pumpkin filling tests done by slipping a knife into the center and comes out "set" not runny.  (Mine was done right at the suggested time.)

Serve warm with vanilla ice cream or whipped cream.

Dad likes this better than pumpkin pie...and that's saying something!