1 ½ cup granulated sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
4 cups pumpkin puree (~32 oz can)
2 cans evaporated milk
1 yellow cake mix
1 cube of butter or margarine softened
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into 9x13 baking glass.
Cut butter into cake mix (like when making pie dough. Use a fork or pastry blender.)
Top batter with cake and butter mixture.
Bake in preheated 425⁰F oven for 15 minutes. Reduce temperature to 350⁰ F; bake for 40-50 minutes or until knife inserted near center comes out clean.
Serve warm or cold. Goes great with vanilla ice cream.
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