Delicious Pumpkin Pie Crumble Cake

Another delicious Fall recipe enjoy!
Ingredients

• 1 pkg of plain yellow cake mix
• 1 stick of butter
• 4 lg eggs
• 2-15 ounce cans of pumpkin
• 1-5 ounce can of evaporated milk
• 1 1/4 cup of sugar
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 stick of chilled butter
• 1 cup chopped pecans
• 2 cups of heavy cream
• 2/3 cups confectioners' sugar
• 1 cup of chopped pecans

Instructions

1. Preheat oven to 350 degrees. Light spray a 13X9 inch baking pan with the cooking spray for baking. Measure out 1 cup of the cake mix and reserve it for the topping. Place a bowl in the freezer to chill.
2. Place the rest of the cake mix, 1 egg and butter in a bowl and blend for 1 minute with an electric mixer. With your fingertips press the batter over the bottom and sides of the pan and set aside.
3. The filling: Place the pumpkin, 1 cup of sugar, 2 tsp of cinnamon, 1 tsp of nutmeg, 1/2 tsp of ginger, 1/2 tsp of cloves, 3 eggs, and evaporated milk in a bowl and blend on low speed for 30 seconds. Beat an additional 1-2 minutes until mixture lightens in color. Pour the filling over the crust.
4. The topping: Place the remainder 1/4 cup of sugar, chilled butter and the rest of the cake mix in a medium bowl and beat with an electric mixer for 30 seconds to 1 minute until crumbly. Stop the mixer and stir in the pecans. With your fingers, knead the pecan into the topping mixture and distribute evenly over the filling mixture.
5. Bake until the center no longer jiggles. This should take about 70-75 minutes. Remove the chilled bowl and place the heavy cream and confectioners' sugar and beat until it peaks. Slice the cake in squares and spoon the mixture over the top.