Preheat Oven 350
Ingredients:
1 29 oz or 2 15 oz cans of pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 12 oz can evaporated milk
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves*
1/4 tsp ground nutmeg*
1/2 tsp salt
1 18 1/4 oz pkg spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
Directions:
Spray 9 x 13 in baking pan with non-stick spray.
Combine all ingredients through salt in a large bowl. *Note: cloves and ginger are optional based on your families preferences. Mix well. Pour into pan. Sprinkle dry cake mix over the top, spreading carefully with a fork to break up any chunks and make it level. Sprinkle pecans over the cake mix, then drizzle melted butter over all. Try to moisten as much of cake mix as possible.
Bake for 50 to 60 minutes or until the edges are slightly browned. Allow to cool at least 10 minutes before slicing.
