(by Shirley McNevich)
Cake: 1 box Duncan Hines yellow cake mix; 1/2 cup melted butter, 1 beaten egg
Filling: 3 cups Libby's canned pumpkin; 2 beaten eggs; 1 cup Carnation evaporated milk (NOT condensed); 3/4 cup white sugar; 1 tsp. cinnamon
Topping: 1 cup reserved cake mix (explained below); 1/2 cup Domino's dark brown sugar (packed); 1/4 cup softened Parkay margarine; 1 tsp. cinnamon
Grease a 9 x 13 cake pan. Remove 1 cup of the cake mix and reserve for later. In a bowl add remaining cake mix, 1 beaten egg and melted butter--stir until mixed. Press the mixture into the bottom of the greased cake pan. In a bowl add pumpkin, 2 beaten eggs, evaporated milk, white sugar and 1 tsp. cinnamon--stir until smooth. Pour the filling over the crust in the cake pan. In a bowl add the reserved 1 cup cake mix, brown sugar, softened margarine and 1 tsp. cinnamon--mix with your hands or with a pastry blender to make crumbs. Sprinkle the crumb mixture over the pumpkin filling mixture. Bake at 350 degrees for 50-60 minutes or until inserted knife comes out clean. Cool completely. Keep refrigerated.
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