1 (30 oz.) can pumpkin pie mix
6 eggs, beaten
2 tsp. cinnamon
1 1/3 c. sugar
1 tsp. ginger
3/4 c. evaporated milk
1/4 tsp. cloves

TOPPING:

1 Duncan Hines yellow cake mix
1 stick butter, softened
1 c. pecans, chopped

Mix all ingredients for cake together and pour into a greased 7 x 13 inch pan. Mix topping ingredients and sprinkle over top of pumpkin batter. Bake at 350 degrees for about 45 minutes, or until top is brown. Cool in pan, then cut into squares. Serve with whipping cream or Cool Whip. (My mistake in making this recipe - but it turned out great - was that I used 2 (15 ounce) cans of pumpkin instead of the pumpkin pie mix! Everyone who has tried this said they tended to make the same mistake). This is one of my favorite recipes!