Pumpkin Cake Dessert

 Crust:

• 1 yellow cake mix (reserving 1 c.)
• 1 egg
• 1/4 c. butter, melted

Filling:

• 16 oz. pumpkin
• 3/4 c. sugar
• 2 tsp. pumpkin pie spice 

                -OR-
          1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. cloves

• 2 eggs
• 2/3 c. milk

Crumble:

• 1 c. reserved cake mix
• 1 tsp. cinnamon
• 1/4 c. sugar
• 1/3 c. butter, cold

Preheat oven to 350 degrees, 325 for glass pan.

To make the crust:

Combine cake mix (less 1 cup), 1 egg, and butter.

Press into bottom of 9x13 cake pan.

To make the filling:

In a mixing bowl, blend well: pumpkin, sugar, spices, 2 eggs, and milk. Pour over crust in pan.

To make crumble topping:

Combine 1 c. cake mix, cinnamon, sugar. Cut in cold butter until crumbly. Sprinkle evenly over filling.

Bake 45-50 min. or until knife comes out clean.

Top with whipped topping

from the kitchen of Rose Bostwick