Pumpkin Dump Cake

1 (18.25 ounce) package yellow cake mix

1 egg   

1/2 cup butter, melted

Filling        

1 (29 ounce) can pumpkin puree

2 eggs                                                    

1 teaspoon ground nutmeg

1/2 ground clove                                                   

1 teaspoon ground cinnamon                                                    

1/3 cup white sugar

1/3 cup brown sugar     

2/3 cup evaporated milk                                                 

  

Topping

1 cup cake mix

1/2 (1 stick) softened butter

1/3 cup chopped pecans or walnuts

 Directions

Original recipe makes 1 - 9x13 inch pan Change Servings

1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix,  egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
2. In a large bowl, mix pumpkin,  eggs, spices, sugars, and milk. Pour pumpkin mixture over the cake mix crust.
3. In a small bowl, combine 1 cup cake mix, 1/2 cup softened butter and nuts cut until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4. Bake at 350 degrees F (175 degrees C) for 55 minutes.