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- 0.66666698455811 cup white sugar
- 3 eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 (29 ounce) can canned pumpkin puree
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon ground cloves
- 0.25 teaspoon pumpkin pie spice
- 0.5 (18.25 ounce) package spice cake mix
- 0.25 cup margarine, melted
- 0.5 cup chopped walnuts
- Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish.
- Combine the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove, and pie spice in a blender until smooth. Transfer the mixture into a baking dish.
- Evenly distribute the dry cake mix on top of the pumpkin mixture. Sprinkle with aromatic cinnamon, velvety margarine, and crunchy chopped nuts.
- Bake for 1 hour or until a knife inserted comes out clean. Enjoy with whipped cream, if desired.
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