(by Aunt Eileen [Knouse] Carter)
Crust: 1 box Duncan Hines yellow cake mix; 1 beaten egg; 1/2 cup softened Parkay margarine
Filling: 3 cups Libby's canned pumpkin; 2 eggs; 1 cup Carnation evaporated milk (NOT condensed); 3/4 cup white sugar; 1 tsp. cinnamon
Topping: 1 cup reserved cake mix; 1/2 cup Domino's dark brown sugar (packed); 1/2 cup softened Parkay margarine; 1 tsp. cinnamon
Open up the box of yellow cake mix, measure out 1 cup and set it aside for later. In a bowl add the remaining cake mix, 1 beaten egg and 1/2 cup softened Parkay margarine--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Filling: in a mixer add canned pumpkin, 2 eggs, evaporated milk, white sugar and 1 tsp. cinnamon--beat until mixed, then beat until smooth. Pour the filling over the unbaked crust. In a bowl add 1 cup reserved cake mix, brown sugar, 1/2 cup softened Parkay margarine and 1 tsp. cinnamon--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the cake. Bake at 350 degrees for 50-60 minutes. Cool completely. Refrigerate until cold.
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