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 ginger
1/2 teaspoon ground cloves
1 cup sugar, divided
1/2 cup packed brown sugar
2/3 cup milk
1 cup chopped pecans
Preheat oven to 350°F. Butter bottom of a 9x13-inch pan or dish.
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.
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.
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.
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.