Pumpkin Cake

Pumpkin Pie Cake

From: Anne Neeley

Crust:
1 yellow cake mix (less one cup of the dry mix)
½ cup butter melted
1 egg

Mix together and pat on bottom of 13 x 9 greased cake pan.

Filling:
1 (29 ounce) can pumpkin
1 tsp ginger
1 ½ cup sugar
 ½ tsp cloves
5 eggs
1 tsp salt
2 tsp cinnamon

Mix together and our over crust

Topping:
1 cup reserved cake mix
¼ tsp sugar
1 tsp cinnamon
¼ cup butter

Cut together and sprinkle over filling.
Bake at 350 for 1 hour.
Serve warm with fresh whipped cream