BEA'S PUMPKIN CAKE

Combine 1 pck. yellow cake mix (reserve 1 c.), 1/2 c. melted margarine, and 1 egg. Mix well and pour onto bottom of (9x13 inch) metal pan. Mix 1 can (1 lb-14 oz.) pumpkin pie filling, 2 eggs and 2/3 c. milk; mix well and pour over cake mixture.

TOPPING:
Mix the 1 c. reserved cake mix, 1 t. cinnamon and 1/4 c. margarine. Sprinkle over pie mix. Bake 350° for 50-60 minutes or til it tests done with toothpick inserted in center. Cool in the pan and cut into squares.
(serves 12-14)
Note: if you choose to use solid packed pumpkin instead of pumpkin pie filling add 2 1/2 t. pumpkin pie spice and 1/2 c. firmly packed brown sugar.

Pumpkin cake recipe from our November, 2000 menu minder publication.