- 1 (29 oz) can of pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
- 3 eggs
- 1/2 cups sugar
- 1/2 tsp ground cloves
- 1 tsp nutmeg
- 1 tsp ginger
- 2 tsp cinnamon
- 1 (12 oz) can evaporated milk
- 1 box of yellow cake mix
- 1 cup chopped nuts whatever kind you like
- 2 sticks of butter
- Heat oven to 350 degrees and grease a 13 by 9 pan
Mix first 3 ingredients. Add spices and slowly blend in the milk. Pour into the pan. Sprinkle the cake mix over the pumpkin mixture. Use a fork to break up any clumps. Sprinkle the nuts. Melt the butter and drizzle evenly over the cake and nuts. Bake for 50 minutes or until firm. Serve with cool whip or plain. Enjoy!