1 package 2-layer-size yellow cake mix
1/2 c butter, melted and cooled
3 eggs
1 15 oz. can pumpkin
1 5 oz can (or 2/3 c) evaporated milk
1/2 c packed brown sugar
2 T sugar
2 T butter, softened
Whipped cream
Pumpkin pie spice, as follows:
1 T cinnamon
1 t ginger
1/4 t cloves
1/4 t nutmeg
Combine dry cake mix, melted butter, and ONE egg. Beat until combined. SET ASIDE ONE CUP of the cake-mix mixture.
Spread remaining cake-mix mixture in an ungreased 13x9x2 baking pan. Press to form an even crust.
In a medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar, and 2 1/2 teaspoons of pumpkin pie spice. Pour pumpkin mixture over the crust in prepared pan.
Combine the reserved cake mix mixture, the sugar, the 2 T softened butter and the cinnaomon. Dot evenly over the pumpkin mixture. Bake in a 350 degree oven for 45 to 50 minutes or till a wooden toothpick inserted neart the center comes out clean.
Cool in pan on wire rack. Cut into triangles or squares. Serve with whipped cream with pumpkin pie spice whipped in or sprinkled on top.