Pumpkin Pie Cake

Crust
1 box yellow cake mix (reserve 1 cup for topping)
1/2 cup butter, melted
1 egg, beaten

Filling
1 large can pumpkin (3 cups)
1 1/2 cup sugar
4 eggs
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 can evaporated milk

Topping
1 cup yellow cake mix
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter, sotftened

Directions
Crust: Mix and spread on the bottom of a 9x13 cake pan
Filling: Blend together and pour over crust mixture
Topping: Work together with hands and sprinkle over filling.

Bake at 350 for 60-70 minutes until knife comes out clean. Serve warm with whipped cream, whipped topping or ice cream

Pumpkin Bread

5 eggs

1 1/4 cups oil

1 15oz can of pumpkin

2 cups flour

2 cups sugar

2 pkgs (3oz) vanilla pudding powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

(bag of chocolate chips if so desired)

Beat eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients and gradually add to pumpkin mixture. Pour batter into desired pan (5 mini loaves, 2 reg loaves, 1 bundt pan etc). Bake 325 degrees for 50-55 minutes or until toothpick comes out clean.