Pumpkin Pie Cake

I just love anything with pumpkin, and this is a must try for the holidays! To die for! This is a great cake to made ahead since it is always better the next day.

• Ready In: 50 mins
• Serves: 18

Ingredients

• 1 (18 1/4ounce) package  yellow cake mix
• 1  egg
• 1⁄2 cup margarine
• 1 (29 ounce) can pumpkin puree
• 3  eggs
• 1⁄2 cup white sugar
• 1 1⁄2 teaspoons ground cinnamon
• 2⁄3 cup evaporated milk
• 1⁄4 cup margarine
• 1  cup brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
3. Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
4. Bake in the preheated oven for 50 minutes. Refrigerate overnight before serving.