I found this on the internet and it sounded TOO good!
The Great Pumpkin--Pie Cake.
1 yellow cake mix
1/2 C melted butter + 4 T soft butter
1 lb can of pumpkin**
1/2 C white sugar
1 1/2 t cinnamon
1/2 t nutmeg
1/2 t salt
2/3 C evaporated milk
Combine and press into bottom of 9x13 cake pan:
1 yellow cake mix (reserve one cup for topping), 1 egg, ½ c. melted butter.
Mix together and pour over crust layer:
1 lb. can pumpkin, ½ c. sugar, 1 ½ tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. salt, 2 beaten eggs, 2/3 c. canned evaporated milk.
For topping, combine using butter knives till crumbly & sprinkle over pumpkin layer:
1 cup cake mix, ½ tsp. cinnamon, ¼ c. sugar, 4 Tbsp. softened butter.
Bake at 350F for 50 mins. Check for doneness by inserting toothpick in center. Should come out clean.
(Note: To double recipe, use 2 lb. can pumpkin, full can of canned milk plus additional regular milk. Second cake will freeze well for later)