Pumpkin Cake

I made this for an inservice meeting yesterday and it was a big hit!!

Yellow pudding cake mix (a yellow cake mix with pudding in the mix, I use Betty Crocker, Super Moist cake mix)

Save 1 cup of mix

Crust:
Take remaining cake mix and add
½ cup melted margarine
1 egg, beaten

Press into the bottom of a 9x13 pan

Filling:
1 large can of pumpkin
14 oz can of condensed milk
1 ½ cups sugar
4 eggs, slightly beaten
1 tsp salt
1 tsp ginger
2 tsp cinnamon
¼ tsp cloves
1 tsp vanilla
Beat together

Pour over crust
Sprinkle with remaining cake mix (I didn’t use all of it)
Bake at 350° for 30 minutes, then reduce heat to 335° and bake for 30 minutes more.

I also topped it with cool whip for some added yumminess!!