1 (29 oz.) can solid-pack pumpkin
1 (12 oz.) can evaporated milk
4 lg. eggs
1 1/2 c. sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1 (18 oz.) box yellow cake mix
1 c. (2 sticks) unsalted butter, melted
1 c. pecans, chopped

Heat oven to 350 degrees. Mix together pumpkin, milk, eggs, sugar and spices in mixing bowl; pour into an ungreased 13 x 9 inch pan. Sprinkle dry cake mix evenly over top. (Sift if mix is lumpy.) Drizzle melted butter over and sprinkle with pecans. Bake until cake is set in center, about 1 hour and 15 minutes. Cool to room temperature; refrigerate several hours before serving. Delicious served with whipped cream.