Pumpkin Pie Cake

Crust

1 box yellow cake mix (reserve 1 cup for topping)

1/2 cup margarine, melted 1 egg, beaten

Filling

1 can (29 ounces/812 g) pumpkin

1 1/2 cups sugar

4 eggs, slightly beaten

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1 can (12 ounces/336 g) evaporated milk

Topping

1 cup yellow cake mix

1/2 cup sugar

1 teaspoon cinnamon

1/4 cup margarine, softened

1. 1. 
   Mix the crust ingredients together. Sprinkle the mixture on the bottom of a rectangular cake pan.
2. 2. 
   Stir the filling ingredients together until well blended, then spread over the crust.
3. 3. 
   Mix the topping ingredients together, using your fingers if necessary to blend in the margarine. Sprinkle on top of the filling.
4. 4. 
   Bake at 350° F (175° C) for 60–70 minutes. (A knife inserted into the filling should come out clean when the cake is done.) Serve warm with ice cream or whipped cream.
5. ***This is from the Friend (LDS Children's Magazine) November 1990***