Pumpkin Dump Cake

It just feels right cooking this at this time of year! There is no need to burn a candle this morning...no need for potpourri! What a aromatic treat. Looking forward to digging into this!


3 cups pumpkin (2 15 oz cans)
2 cans evap milk (12 oz)
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 1/2 cups sugar (I cut it back to 1)

1 yellow cake mix
1 stick of butter
1 cup chopped nuts

Mix pumpkin, spices, sugar and milk.
Pour into a greased and floured 9x13 pan.
Sprinkle with cake mix.
Drizzle with melted butter.
Put on the chopped pecans.

Bake 350 for 1 hour and 20 minutes