From: Sharon H. (Mom)

1 box yellow cake mix

3 large eggs

1 c. margarine or butter 

2 c. canned pumpkin

3/4 c. sugar 

1 (12 oz.) can evaporated milk

1 tsp. cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

1/2 c. sugar

1 tsp. cinnamon

Reserve 1 cup cake mix; set aside.  Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.  Spread into the bottom of a 9x13 pan.  Mix canned milk, pumpkin, 2 eggs, 3/4 cup sugar, 1 tsp. cinnamon, ginger and cloves.  Beat until fluffy.  Pour over crust.  Combine reserved cake mix, 1/2 cup sugar and 1 tsp. cinnamon.  Cut in remaining 1/2 cup margarine until it is about the size of peas.  Sprinkle topping over pumpkin filling.  Bake at 350 degrees for one hour.  Serve warm with Cool Whip or whipping cream.