Pumpkin Pie Cake

From: Amy Weston

Crust:

1 package yellow or spiced cake mix (*IMPORTANT: Reserve one cup of cake mix for topping)

1/2 cup melted margarine (or butter)

1 egg

Filling:

1 28 oz. can pumpkin puree

1 large (12 oz.) can Carnation evaporated condensed milk

1 cup sugar

4 eggs

1 tsp salt

1 tsp cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground allspice

Topping:

1 cup cake mix

1/2 cup sugar

1/4 softened margarine (or butter)

1 tsp cinnamon

Directions:

Mix first 3 ingredients and press into a 9x13 pan. Mix next 9 ingredients and pour over crust. Mix final 4 ingredients and sprinkle on top. Bake at 350 F for 1 hour. Top will be sticky. Serve with whipped cream or Cool Whip.