Pumpkin Pie Cake

4 eggs
2 (16-ounce) cans pumpkin
1 and 1/2 cups sugar
3 cups evaporated milk (two 12-ounce cans)
2 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon allspice
1 teaspoon salt
2 sticks butter, metled
1 yellow cake mix
1 and 1/2 cups chopped pecans (or walnuts but pecans are better)

Heavy cream (for whipped cream)
Sugar to taste

Preheat to 350 degrees,.  Grease a 9 x 13 x 2 inch pan

In a large mixing bowl beat the eggs.  Add pumpkin, sugar, spices and  
milk.  Mix well.  Pour mixture into greased pan.  Sprinkle top evenly  
with dry cake mix.  Drizzle melted butter over the top and sprinkle  
with chopped nuts.  Bake for 1 hour and 25 minutes.  Serve warm or  
cold with whipped topping. 


You will probably only use about one-half to two-thirds of the cake  

Annalea Sommerville