PUMPKIN DUMP CAKE

FOR THE PUMPKIN MIXTURE:
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3 eggs
1 tsp. nutmeg*
1/2 tsp. ginger*
1/2 tsp. cloves*
2 tsp. cinnamon*
1/2 tsp. salt
3/4 cup sugar
FOR THE TOPPING:
1 (18.25 ounce) yellow cake mix
1 cup chopped walnuts
3/4 cup or 1 1/2 sticks butter, melted

Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.

Completely combine ingredients for the pumpkin mixture. Pour into prepared pan.

Sprinkle with (dry) cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with the melted butter.

Bake for 50 minutes. Cool and cut in squares.

* 4 teaspoons pumpkin pie spice may be substituted for the spices.