Cake I

Ingredients

• Servings: 1
• 1 (29 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 (18.25 ounce) package yellow cake mix
• 1 cup butter
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). line a 9 x 13 inch pan with parchment paper.
• in a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. mix until smooth and pour into a 9x13 inch pan.
• sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. melt butter or margarine and drizzle over cake.
• bake at 350 degrees f (175 degrees c) for approximately 45 to 60 minutes. (be sure to check the cake after 45 minutes because oven temperatures vary.)
• after cake cools, turn it upside down so the top of the cake will be the crust. remove the parchment paper. top with dessert topping (optional) before serving.