This cake tastes a lot like pumpkin pie and is so much easier to make than pie. It is also really moist even after a few days. Thank you, Kathy Fesperman, for sharing your recipe.
2 cups pumpkin (16 oz solid pack can, not pumpkin pie filling)
1 t nutmeg
1 t ginger
2 t cinnamon
1 12 oz can evaporated milk
1 ¼ c sugar
3 eggs, slightly beaten
½ c chopped pecans
1 box yellow cake mix (2 layer size)
1 stick melted butter
Mix first seven ingredients and pour into a greased/sprayed 9X13 pan.
Sprinkle cake mix over the top of the pumpkin mixture.
Drizzle melted butter over the top of cake mix.
Bake 30 minutes at 325. Sprinkle nuts over top and bake another 30-35 minutes. Serve with whipped topping. Makes about 15 servings.