Pumpkin Pie Cake

Crust:

1 box (2 layer size) yellow cake mix, reserve 1 cup

1 stick margarine/butter, softened

1 egg

Mix together and press into a 9 x 13 baking pan (this is where I warm it
so it smooths well)

Filling:

1 large can pumpkin the big one (30 oz.)

3 eggs

1 can (2/3 cup) evaporated milk

1 cup sugar

2 tsp. cinnamon

Mix together and pour over crust

Topping:

1 cup of the reserved cake mix

½ cup sugar

½ stick margarine/butter, softened

1 cup chopped pecans (sprinkle on top at the end)

Combine cake mix, sugar and margarine together until it’s crumbly. Sprinkle
over filling. Sprinkle pecans on top last. Bake at 350 degrees for 1 hr 15
minutes. Serve warm w/whipped topping or ice cream.