Pumpkin Pie Cake

Makes 12 servings
Prep: 20 minutes
Bake: 1 hour

Ingredients
1 29-ounce can pumpkin
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 eggs
1 12-ounce can evaporated milk
1 package 2-layer-size yellow cake mix
1 cup chopped nuts
3/4 cup butter or margarine, melted

Directions
1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.
2. Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2 inch baking pan.
3. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.
4. Bake in a 350 degree oven for 1 to 1-1/4 hours or until edges are firm and center is almost set. Cool on wire rack. Store in the refrigerator. Makes 12 servings


Made this for Thanksgiving and it was a "hit".
I goofed and opened a can of pumpkin pie mix and just continued with the eggs and rest of ingredients.
I am going to use Splenda or Splenda for baking instead of the sugar the next time I make.