Pumpkin Pie Cake Squares

Ingredients:

Cake:
     1 package yellow cake mix (reserve 1 cup for topping)
     ½ cup butter, melted
     1 egg, beaten

Filling:
     1 can of pumpkin, for a single pie (Libby’s)
     2 beaten eggs
     2/3 cup evaporated milk
     1 ½ cups sugar
     1 tsp. ground cinnamon
     ½ tsp. salt
     ½ tsp. ground ginger
     ¼ tsp. ground cloves

Topping:
     1 cup cake mix (reserved)
     ½ cup brown sugar
     1 tsp. cinnamon
     ¾ cube butter

     Whipped cream

Directions:

Set aside 1 cup of the yellow cake mix.  Mix together the remaining mix with the melted butter, and the beaten egg.  Mix well and then pat into a 9 x 13 inch pan that has not been greased (or in this case two eight inch cake pans).  Mix together the can of pumpkin, 2 beaten eggs, evaporated milk, sugar, cinnamon, salt, ginger and cloves. Pour on top of the cake mix in the pan.  Mix together the cake mix that was set aside with the brown sugar, cinnamon and ¾ cube of butter until it is crumbly. Sprinkle on top of the pumpkin mixture. Bake for 1 hour at 350 degrees. It should look similar to custard.

Put whipped cream on top before serving.

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