Pumpkin Pudding Cake

• 1 yellow cake mix (reserve 1 cup)
• 3/4 cup butter, softened (1-1/2 sticks)
• 4 eggs
• 1 29-ounce can plain pumpkin (not pie filling)
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger1/2 teaspoon ground cloves
• 1 cup sugar, divided
• 1/2 cup packed brown sugar
• 2/3 cup milk
• 1 cup chopped pecans

1. Preheat oven to 350u0b0F. Butter bottom of a 9x13-inch pan or dish.
2. Using a pastry blender or fork, mix together the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter. Press evenly into the bottom of the prepared pan.
3. In a medium bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well and pour in an even layer over the cake mix layer.
4. In a small bowl, mix together the reserved 1 cup cake mix, 1/2 stick butter and 1/2 cup white sugar. Sprinkle evenly over pumpkin mixture. Sprinkle the chopped pecans over all.
5. Bake for 1 hour and test for doneness with a toothpick. If toothpick does not come out clean, return to the oven for 10 to 15 minutes.

yellow cake, butter, eggs, pumpkin, cinnamon, sugar, brown sugar, milk, pecans

Taken from www.epicurious.com/recipes/member/views/pumpkin-pudding-cake-50022263 (may not work)