Pumpkin Pie Cake

This is a great easy alternative (or addition) to Thanksgiving pumpkin pie.  This one was passed on to me by my mother-in-law.  Ellen

1 (18 oz.) box yellow cake mix reserving 1 cup for topping

1/2 cup butter (softened)

4 eggs

2 cups canned pumpkin

2/3 cup milk

1/2 cup brown sugar

1 Teaspoon cinnamon

1 Teaspoon pumpkin pie spice

Topping:

1 cup cake mix (reserved from above)

1/2 cup sugar

1/4 cup butter (slightly softened)

Beat cake mix, butter, and 1 egg; spread into greased and floured 13x9x2 inch pan.

Mix together the pumpkin, 3 eggs, milk, brown sugar, and spices; pour over first layer.

Cut the reserved cake mix, 1/2 cup sugar, and 1/4 cup butter into crumb mixture using two butter knives or pastry blender; Sprinkle over layers already in pan.

Bake at 350 degrees for about 45 minutes.