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1
Place rack in the center of the oven and preheat the oven to 350.
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2
Lightly grease (I use Pam for baking cooking spray) 13x9in pan. Set pan aside.
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3
Crust:.
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4
Measure out 1 cup of cake mix and reserve for the topping.
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5
Place remaining cake mix, 1 stick butter and 1 egg in mixing bowl.
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6
Blend with an electric mixer on low speed until well combined (1 minute).
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7
Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides.
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8
Filling:.
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9
Place pumpkin, milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the crust and with the same beaters (no need to clean either).
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10
Blend on low speed until combined (30 seconds)
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11
Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.
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12
Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set pan aside.
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13
Topping:.
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14
Place remaining 1/4 cup sugar, chilled butter and reserved cake mix in a clean medium-sized bowl.
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15
Beat with an electric mixer on low speed until just combined and crumbly (30 seconds to 1 minute).
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16
Distribute the topping evenly over the filling mixture. Place the pan in the oven and bake until the center no logger jiggles, appx 70 minutes.
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17
Remove the pan from the oven and let cool on wire rack for 20 minutes.
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18
Cut the cake into squares and serve with whipped cream if desired.
