PUMPKIN CRUMB CAKE

1 box yellow cake mix
1/2 cup melted butter or margarine
1 egg

FILLING:
1 can pumpkin (29 ounce)
2 eggs
2/3 cup evaporated milk
1/2 cup brown sugar
2 teaspoon cinnamon

TOPPING:
1 cup reserved cake mix
1/2 cup sugar
1/4 cup margarine or butter
1 teaspoon cinnamon

Measure 1 cup of cake mix; set aside for topping. Combine the remaining cake mix, melted margarine and egg. Press mixture into greased 9 x 13 inch cake pan (press hard). Combine the above and pour over cake mixture in pan. Combine all ingredients for crumb topping. Sprinkle over filling. Bake 45-50 minutes at 350 degrees. Serve with Cool Whip.