Pumpkin Pudding Cake - cooking recipe

Ingredients

DOUGH
1 (18 1/2 ounce) package yellow cake mix
1 large egg
1/2 cup butter, softened
FILLING
1 (16 ounce) can pumpkin
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon ginger
1 cup evaporated milk
3 large eggs
TOPPING
1/2 cup sugar
1 teaspoon cinnamon
3 tablespoons butter

Preparation

Remove 1 cup cake mix and set aside.
Combine remaining cake mix, 1 egg, and butter.
Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
Dip hand in flour and then pat dough mixture into bottom of prepared pan.
In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
Pour over dough in pan.
To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
Cut in 3 Tablespoons butter.
Sprinkle mixture over top of pumpkin filling in pan.
Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.