1/2 package Foodstirs Simply Sweet Vanilla Cake Mix
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon ginger
2 large eggs
1 can pumpkin puree
1 can evaporated milk
2 tablespoons butter, refrigerated
Preheat oven to 425°F.
In a large mixing bowl, whisk together dry ingredients. In a separate bowl, beat eggs until light and pale yellow. Add eggs, pumpkin puree, and evaporated milk to the dry ingredients and mix well. Pour into a greased 9x9 baking dish. Set aside.
Cut the butter into small cubes. Place in a small bowl, and slowly add in the cake mix. Mix with a fork until the mix combines with the butter and becomes crumbly. Evenly pour the cake topping on the pumpkin pie.
Bake on 425°F for 15 minutes. Decrease the oven temperature to 350°F and bake for another 40-45 minutes, until a toothpick comes clean.
When the pumpkin pie cake finishes baking, let set for about 1-2 hours, then serve. Top with whipped cream and enjoy!