Pumpkin Pie Cake

It was finally below 80 for a couple of days last week and I HAD to fill the house with the yummy smell of pumpkin.... Pie, cake, bread...it was wonderful! This cake is good.  I am not sure of the 'crust', but I will try it again!

~Recipe~

Yellow cake mix
1/2 cup melted butter
1 egg
1 29 ouncepumpkin
1 1/2 c sugar
1 tsp salt
2 tsp cinnamon
1 t ginger
1/2 tssp cloves
4 eggs
2 cans of evaporated milk*12 ounce cans*

Mix the cake with melted butter for 30 seconds, add egg and mix until combined. Press the mix into a large greased jelly roll pan.  Combine the sugar and spices in a small bowl and set aside. Beat the 4 eggs for about 1 minute or until frothy. Add the sugar mixture and the pumpkin and mix well. Pour the canned milk in and mix, again. Pour the filling over the crust and be careful not to overfill.  I did nit use the entire filling in the cake.  I baked the left over  in custard dishes and had an additional dessert. Bake the cake for 1 hour at 350 degrees.  Serve with whipped cream or cool whip.  Brooklyn ate it for breakfast, too.  Enjoy~