Pumpkin Pie Cake

Crust:

1 box Yellow cake mix (reserve 1 c for topping)
1/2 cup Margerine

Filling:

1 29 oz can Pumpkin
1 1/2 cup Sugar
4 eggs, slightly beaten
1 12 oz can Evaporated milk
1 tsp Salt
1 tsp Ginger
1/2 tsp Ground Cloves
2 tsp Cinnamon

Topping:

1 cup Yellow Cake Mix
1/2 cup Sugar
1 tsp Cinnamon
1/4 cup Margerine softened

Mix crust ingredients together. Sprinkle the mixture on the bottom of a 9 x 13 pan. Stir the filling ingredients together until well blended then spread over crust. Mix the topping ingredients together using fingers. Sprinkle on top of filling. Bake at 350 for 60-70 minutes.