29 oz can pumpkin
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 cup brown sugar
3 eggs
14 oz can evaporated milk
1 pkg yellow cake mix
1 stick (1/2 cup) butter, melted
1-2 cups nuts
frozen whipped topping, thawed
In a large mixing bowl, combine pumpkin, salt, cinnamon, ginger, cloves,
sugar and eggs. Blend well. Add milk and blend thoroughly. Pour batter
into a greased 9x13 baking pan. Sprinkle batter with cake mix. Pour
butter over top. Bake at 350F for 30 minutes. Sprinkle with nuts. Bake
for another 20 minutes. Cool. top with whipped topping just before
serving. Makes 15 servings.