Pumpkin Pie Cake
from Mildred Knodel, Denver
A yummy alternative to pumpkin pie---and lots easier to make!

Beat together:

1 can (15-ounce) pumpkin
4 eggs
1 can (13-ounce) evaporated milk
1 cup sugar
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoon pumpkin pie spice

Pour mixture into ungreased 9x13 pan.

Sprinkle over the top:

1 yellow or white cake mix

Drizzle over:

1 cup melted margarine
1 cup chopped pecans

Bake at 350°F for one hour. Serve with whipped cream.