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Preheat the oven to 375ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
Reserve 1 cup of the cake mix for the topping. Mix the remaining cake mix with the flour, melted butter and egg. Use a spatula to spread in the bottom of the prepared dish.
In a bowl, combine the pumpkin puree, eggs, granulated sugar, milk, brown sugar and pumpkin pie spice. Pour the mixture over the crust.
In another bowl, mix together the reserved cake mix, sugar and cinnamon. Add the butter and cut in with a fork or with a pastry cutter. Sprinkle the mixture over the top of the filling.
Bake the cake in the preheated oven for 40-45 minutes, until the top is set and lightly browned. Let the cake cool for at least 2 hours before cutting. Serve topped with the Reddi-wip topping.