Pumpkin Pie Cake

My ultimate fall pumpkin dessert follows.  Just thinking of you all!

Pumpkin Pie Cake

Preheat oven to 350°.

Dump all these things in a blender and blend on low just until thoroughly mixed (or use mixer):

4 eggs

12oz. can evaporated milk

29oz.canned pumpkin (or two small 15oz. cans)

1 ¼ cup sugar

2 ½ tsp. cinnamon

1 tsp. ground nutmeg

1/8 tsp. ground ginger (optional)

1/8 tsp. ground cloves (optional)

Pour into ungreased 9x13 pan, preferably metal.

Sprinkle these 3 things on top of pumpkin mixture in this order:

-1 box yellow cake mix, dry (I sometimes use 1 ½ boxes when I make it for my husband…it’s his favorite part!).

-1 cup chopped pecans. Lightly pat down pecans so not sticking out above cake mix to prevent over-browning.

-¾ cup melted butter.

Bake in center of oven for 1 hour.

Cool to room temperature or serve cold from the refrigerator with a scoop of Cool Whip on top.  Store covered in fridge.