October 26, 2005

Pumpkin Pie Cake

2 cans (16oz) Pumpkin
4 Eggs
1 can (13 oz) Evaporated Milk
1- 1/2 cups Sugar
2 teaspoons Cinnamon
1 teaspoon Ginger
1 box Yellow Cake Mix
1 cup melted Butter
1/2 teaspoon Nutmeg
1 cup chopped Pecans
1- 12oz tub of Cool Whip
Beat all ingredients except cake mix. Pour this mixture into an ungreased 9x13" pan or Pyrix dish. Sprinkle dry cake mix over mixture. Pour melted butter over cake mix and sprinkle on chopped nuts. Bake at 350 degrees for 1 hour. No longer. Serve topped with Cool Whip.