This is another version of Grandma Walker's Pumpkin Cake. It does not have a crust on the bottom.
1 large can of pumpkin
1 (12 oz) can evaporated milk
1 c sugar
2 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
4 eggs, beaten
1/2 c butter, melted (Sarah also shreds the butter while it is cold and sprinkles it over the cake instead of melting the butter.)
1 box white or yellow cake mix
Mix together pumpkin, evaporated milk, eggs, sugar and spices at medium speed. Spread into greased 9x13 pan. Sprinkle cake mix over the top. Melt 1/2 c butter and drizzle over cake mix. bake at 425 for 15 minutes and then 350 for 30 minutes. Top with whipped cream or ice cream.
