Upside Down Pumpkin Cake

Kind of a cross between pumpkin pie and cake. Walnuts can be substituted for pecans.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 1 (29 ounce) can pumpkin puree
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon ground cloves
•  salt
• 1 3⁄4 cups white sugar
• 3  eggs
• 1 (12 fluid ounce) can evaporated milk
• 1 (18 1/4ounce) package  yellow cake mix with pudding
• 1  cup  chopped pecans
• 1  cup butter, melted

Directions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk.
3. Pour mixture into a 9x13 inch baking dish.
4. Sprinkle dry cake mix and nuts over the batter.
5. Pour melted butter over the cake.
6. Bake in oven for 60 minutes and let cool.
7. The cake will be "liquidy" at first, but will solidify as it cools.