This is a great and easy alternative (or addition) to pumpkin pie. And it is so good! 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 (melted)
2 cups canned pumpkin
2/3 cup milk
1/2 cup brown sugar
1 Teaspoon cinnamon
1/2 Teaspoon ginger
1/2 Teaspoon nutmeg
1 cup cake mix (reserved from above)
1/2 cup sugar
1/4 cup butter (cold) cut into thinnish slices
Beat cake mix (minus the 1 cup reserved), melted 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 slices into crumb mixture using two butter knives or pastry cutter; Sprinkle over layers already in pan.
Bake at 350 degrees for about 45 minutes, until a toothpick inserted in the center comes out clean.