Butter bottom layer, pumpkin-y middle and a spiced top make this pumpkin cake so good you may not want any pumpkin pie.
Preheat oven to 350 degrees F.
In a small bowl, mix 1 cup dry yellow cake mix with 1/4 c. melted butter, cinnamon, cloves, nutmeg and allspice, Set aside.
In a medium bowl, mix remaining cake mix, 1 egg and 1/2 c. melted butter. Press into the bottom of a 9x13 pan. (I recommend lining it with tin foil and spraying it with cooking spray.)
In a medium bowl, beat together pumpkin, salt, 2 eggs, vanilla, brown sugar, sugar, evaporated milk and milk.
Pour the pumpkin mixture over the crust pressed in the bottom of the pan.
Sprinkle spiced cake mix from step 2 over the top.
Bake for 60-65 minutes.
Let cool before serving with whipped cream or vanilla ice cream.