Pumpkin Pie Cake

I received this from a co-worker and loved it! I made it this year in my new office and it was a hit. It is good cold or warm but I prefer it cold with either vanilla ice cream or cool whip.

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• Filling

• 1 (29 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk
• 4  large eggs
• 1  cup sugar
• 2  teaspoons cinnamon
• 1  teaspoon ginger
• 1  teaspoon nutmeg

• Topping

• 1 (18 ounce) box  yellow cake mix
• 1⁄2 cup unsalted butter, melted
• 1 -2  cup  chopped pecans
•  whipped cream (optional)
•  vanilla ice cream (optional)

Directions

1. Heat oven to 350F.
2. Mix together the filling ingredients
3. Pour into 9 x 13 pan.
4. Sprinkle cake mix on top.
5. Drizzle melted butter over the top of cake mix.
6. Bake until cake is set in center, about 1 hour and 15 minutes.
7. After baking for 45 minutes sprinkle the top with pecans to avoid burning.
8. Either serve warm or cool to room temperature and refrigerate for several hours before serving.