Pumpkin Crumb Cake

I made the most delicious pumpkin crumb cake the other night. It is a yummy layered cake that is so simple to make. My sister Cindy called me the next day and said, "Oh my gosh. I have to give you this recipe for an awesome pumpkin crumb cake I made last night." What? You made pumpkin crumb cake too? After talking about it we realized it was the exact same recipe! Neither one of us had ever heard of or made the cake before (other than my old roommate Katie's pumpkin crunch- it's kind of similar) and we were just baffled about how we both randomly stumbled onto the recipe. Yes, we're sisters. Well, the recipe was so good I thought I'd share it with you. I found it on allrecipes.com

INGREDIENTS

* 1 (18.25 ounce) package yellow cake mix
* 1 egg, beaten
* 1/2 cup butter, melted
* 1 (15 ounce) can pumpkin puree
* 3 eggs, beaten
* 1/2 cup white sugar
* 1/4 cup packed brown sugar
* 1 1/2 teaspoons ground cinnamon
* 1/2 cup white sugar
* 3 tablespoons butter, softened
* 1/2 cup chopped nuts (optional)


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
2. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
3. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
4. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
5. Bake in preheated oven for 40 to 45 minutes.