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PUMPKIN DUMP CAKE

1 large can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour
a 9x13 inch pan. In a large bowl, whisk together the pumpkin, sugar,
salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then
beat in the eggs one at a time. Pour pumpkin mixture into the
prepared pan. Sprinkle the yellow cake mix over the pumpkin mixture,
then sprinkle on the pecans. Drizzle melted butter over all. Bake
in the preheated oven for 55 minutes, or until the edges are lightly
browned. Allow to cool. Start watching this after 45 minutes, and
don't let it get too over baked.

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