Topping:

1 pkg (1 lb. 2 1/2 oz) yellow cake mix
3/4 c. butter, melted
1 c. walnuts, chopped
whipped cream, optional

Sprinkle the dry cake mix evenly over filling. Drizzle butter evenly over cake mix.

Bake 30 minutes. Remove from oven; sprinkle nuts on top and return to oven.

Bake 30 minutes longer, or until topping is golden brown. Let cake cool completely on wire rack. Serve with whipped cream.

Makes 16 servings; 40 cents each; 392 calories per serving.

Filling:

1 can (12 or 13 oz.) evaporated milk
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger

Preheat oven to 350°F. In medium bowl, lightly beat eggs. Add remaining ingredients and stir until well combined. Pour into ungreased 13 x 9 x 2 inch baking dish or 3 quart shallow oval casserole.