Cake:
1 (15-ounce) can pumpkin
1 (5-ounce) can evaporated milk
1 cup packed light brown sugar
3 eggs, beaten
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1½ teaspoons ground cinnamon
¼ teaspoon salt
Topping:
1 (15.25-ounce) box yellow cake mix
1 cup chopped pecans
1½ sticks unsalted butter, melted
Preheat oven to 350 degrees. In a bowl, stir together pumpkin, milk, brown sugar, eggs, spices, and salt. Pour into a greased 9×13-inch baking dish. In a bowl, mix together dry cake mix and pecans. Sprinkle dry mixture over pumpkin mixture. Pour melted butter over top. Bake for 45 to 50 minutes until edges are lightly browned. Serve warm or at room temperature with vanilla ice cream and caramel sauce or sweetened whipped cream.
Yield: 12 servings
