Pumpkin Cake

This is a family favorite seasonal desert. A great substitute for pumpkin pie

Bottom Layer: l pkg yellow cake mix (save 1 cup for topping)
1/2 cup melted butter
1 egg

Filling:
3 cups (1 lb 14 oz) pumpkin pie Mix
2 Eggs
2/3 cup milk

Topping:
1 cup reserved yellow cake mix
1/4 cup sugar
1 tsp cinnamon
1/4 cup Butter
(1/2 - 1 cupChopped pecans or walnuts great but optional)
Grease (bottom only) of 9 X 13 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Mix in mixer. Press into pan. Prepare filling by combining all ingredients. Mix well and pour over cake mix layer. Mix topping as you would pie crust - cut soft butter into cake mix, sugar and cinnamon. Sprinkle topping over filling. Bake at 350 for 55 to 60 minutes until knife inserted in middle comes out clean. **Tip: for use with 1 lb can solid packed pumpkin, add 2 1/2 tsp pumpkin pie spice and 1/2 cup firmly packed brown sugar. Prepare as directed above. Serve with a dollop of whipped cream