Pumpkin Pie Cake

From Best of the Best From Michigan cookbook I received in the bi-annual cookbook swap.

• Ready In: 1 hr 15 mins
• Serves: 18

Ingredients

• 4  eggs
• 1 1⁄2 cups sugar
• 2  teaspoons ground cinnamon
• 1 1⁄2 teaspoons nutmeg
• 1  teaspoon ground ginger
• 1⁄4 teaspoon salt
• 1 (29 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 3⁄4 cup  chilled butter
• 1 (18 1/4ounce) package  yellow cake mix
• 1  cup  chopped pecans

Directions

1. Preheat oven to 350°. In a large bowl, mix first 8 ingredients. Pour into a greased 9x13-inch baking pan.
2. Using a pastry blender, cut butter into cake mix until crumbly. Sprinkle cake mixture over pumpkin mixture. Sprinkle with pecans.
3. Bake 1 hour. Serve warm.