Bottom Layer

1 package yellow cake mix

1 egg

½ cup butter, softened

Filling

3 cups pumpkin pie filling (1lb, 4oz) * see note

2/3 cup milk

2 eggs

Topping

1 cup reserved batter from bottom layer

¼ cup sugar

1 teaspoon cinnamon

¼ cup butter

Preheat oven to 350 degrees. Grease bottom of a 9x13 pan. Combine the bottom layer ingredients. This will be a thick batter. Reserve 1 cup and set aside. Press the remaining mixture into the pan. It helps if you wet your finger tips while pressing it down into the pan.

Combine the filling ingredients until smooth and pour over bottom layer. Combine the topping ingredients along with the reserved cup of batter and distribute over the top. Just grab it with your hands and kind of dollop it all over the top. Bake for 45 – 50 minutes or until cake tests done. Cool and cut into squares.

*Note – If you are using 1lb can (16oz) of pumpkin that is not spiced you must add 2 ½ teaspoons of pumpkin pie spice and ½ cup brown sugar to the pumpkin.