Pumpkin Pudding Cake

This is, without a doubt, my very favorite Fall dessert!

Recipe from family friend Allison Killborn. 

Mix and press into a lightly greased 9 x 13" pan:

             1 pkg. yellow cake mix (reserve 1 cup for topping)

             1/2 cup melted butter

             1 egg

Mix and pour over bottom layer:

             2 cups canned Pumpkin Pie Mix

             2/3 cup milk

             2 eggs

Mix well with mixer and crumble over dessert:

             1 cup reserved cake mix
             1/4 cup flour

             1/2 cup brown sugar

             1/2 cup butter, softened

             1 tsp. cinnamon

Bake at 350 〫F. for 50 minutes, or until center is set. Cool and serve with whipped cream or ice cream. Can be warmed slightly before serving. Refrigerate leftovers. Serves 12-14.