Pumpkin Pie Cake

This is the perfect cross between a yummy pumpkin pie and a yummy yellow cake. My friend Carrie made this for me just last week, and I've already made it once - going on twice. It's SO yummy! And until I can get her to join the recipe blog, I'll be posting for her.

Crust
1 package yellow cake mix (reserve 1 cup out for topping)
1 egg
1 stick butter or margarine, melted

After reserving out 1 cup of the cake mix, combine remaining cake mix with egg and melted butter. Press into a 9 x 13 pan.

Filling
1 ½ c. pumpkin (unseasoned, solid pack)
¾ c. sugar
½ tsp. salt
1 tsp cinnamon
¼ tsp. ground cloves
½ tsp. ginger
1—12 oz. can evaporated milk
2 eggs

Mix together well and pour over crust.

Topping
1 c. reserved cake mix
½ c. sugar
1 tsp. cinnamon
3 T. butter
Chopped nuts (optional)

Mix dry ingredients together. Cut in margarine. Crumble over the filling.

Bake at 350 for 1 hour (good served warm OR cold!)