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.