Pumpkin Pie Cake

Pumpkin Pie Cake Carolyn McCabe

4 eggs 2 tsp. cinnamon

1 1/2 cups sugar 1 1/2 tsp. nutmeg

1/4 tsp. salt 1 tsp. ginger

1 - 29 oz. pumpkin 1 - 12 oz. can evaporated milk

1 pkg. (18 1/4 oz) yellow cake mix 3/4 cup chilled butter

1 cup chopped pecans

Whipped cream to garnish

Preheat oven to 350 degrees. In a large bowl, whisk eggs, sugar, cinnamon, nutmeg, ginger and salt. Stir in pumpkin, evaporated milk. Pour mixture into ungreased 9 x 13 pan. Place dry cake mix in medium bowl. Using pastry blender or two knives, but butter into cake mix until mixture is crumbly. Sprinkle cake mixture over pumpkin mixture. Sprinkle with pecans. Bake 1 hour or until top is golden brown and edges start to pull away from sides of pan. Garnish each serving with a dollop of whipped cream. 18 servings.