Pumpkin Pie Cake I By Anonymous recipe Comments | 0 Favorites | 6 This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping. Pumpkin Pie Cake I Ingredients 1 (29 ounce) can pumpkin puree1 (12 fluid ounce) can evaporated milk3 eggs1 cup white sugar2 teaspoons ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1 (18.25 ounce) package yellow cake mix1 cup butter1 cup chopped walnuts Instructions 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. 2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9×13 inch pan. 3 Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake. 4 Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.) 5 After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.