It’s that time of year. Fall smells are filling the air, rain is beginning to fall, and holidays are just around the corner. Baked goods are pouring out of ovens, tummies are filling up with warm hearty good food, and warm drinks are warming up those cold nights. But there is still always room for dessert. And why make a traditional pumpkin pie when you can switch it up and make a pumpkin pie cake. Every time I make this, people rave about it. I don’t know where I got the original recipe, but some slight things I changed have made it even better. So whip up a cake for your family or take it to your next party, but more important than the food you are eating enjoy the people you are with.

Pumpkin Pie Cake

4 eggs
2-15 oz cans pumpkin, or one large can
1 cup of sugar
1 tsp salt
1 tbs ground cinnamon
1 tsp ground cloves
2 tsp ground ginger
3 cups low fat evaporated milk
1 pkg yellow cake mix
1/2 cup or one stick of butter
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.
Grease a 9 X 13 pan
Beat all ingredients except cake mix, butter and nuts. and pour into a greased pan.
Sprinkle cake mix over top, try to spread as evenly as possible.
Melt butter and drizzle over cake mix.
Sprinkle nuts on top. (optional)
Bake 1 hour at 350 degrees.
It is done around the hour mark when the top gets cooked and a little brown, but not burnt.

Top with whipped cream or vanilla ice cream.
Makes about 16 servings.