1 18.25 pkg yellow cake mix
1 egg
1/2 cup margarine, melted
1 29 oz can pumpkin puree
3 eggs
1/2 cup white sugar
1 1/2 tsp ground cinnamon
2/3 cup evaporated milk
1/4 cup margarine
1 cup brown sugar
Directions:
1. For crust: Reserve one cup of cake mix from the
package. Set aside. Combine remaining cake mix, 1 egg,
and melted margarine. Press mixture in the bottom and
up the sides of a 9 x 13 inch pan to form a crust.
2. For filling: Mix together the pumpkin, 3 eggs, white
sugar, cinnamon, and evaporated milk until blended. Pour
over the crust.
3. For topping: Combine the brown sugar and the
reserved 1 cup cake mix. Then cut in margarine until
mixture is crumbly. Sprinkle over the pumpkin filling.
Bake at 350 for 50 minutes. Test for doneness as you
would a pumpkin pie. Cool. Serve topped with Cool
Whip. Keep cake refrigerated.
