Pumpkin Pie Cake

Crust: 1 box yellow cake mix ( Reserve 1 c. for topping)
1/2 c. margarine, melted
1 egg, beaten

Filling: 1 can (29 oz.) pumpkin
1 1/2 cup sugar
4 eggs, beaten
2 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. salt
1 tsp. ginger
1 can (12 oz) evaporated milk

Topping: 1 c. yellow cake mix
1 tsp. cinnamon
1/2 c. sugar
1/4 c. margarine, softened

Mix the crust ingredients together.
Pat the mixture on the bottom of a rectangular cake pan.
Stir the filling ingredients together, then spread over crust.
Mix topping together using your fingers, if necessary to blend with margarine.
Sprinkle on top of filling.
Bake at 350 for 60-70 minutes.
(A knife inserted into the filling should come out clean when cake is done).
Serve with whipped cream