Pumpkin Crunch Cake
1 large can (29 oz.) pumpkin
1 cup sugar
1 cup evaporated milk (undiluted)
1 tsp cinnamon
1/2 tsp each: nutmeg, ground cloves, ginger
1/2 C. butter
1 package spice cake mix
1 cup finely chopped nuts (optional)
Mix together all ingredients except butter and cake mix. Pour into greased 9 x 13 pan.
Next cut butter into the cake mix. Mix until crumbly and spoon over the pumpkin custard. Sprinkle nuts over top.
Bake one hour at 325° F. Serve with whipped cream or cool whip.