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1 15 oz can pumpkin puree (not pie filling)
1 c evaporated milk
1 cup sugar
1 t vanilla
1 t cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
1/2 box butter flavored cake mix
1/2 c butter, melted
Stir together first 7 ingredients. Pur into a lightly greased 13x9 baking dish. Sprinkle cake mix evenly over pumpkin mixture. Drizzle butter evenly over cake mix. Bake at 350* for 1 hour or until golden brown. Remove from oven and let stand for 10 minutes before serving. Serve warm with fresh whipped cream.
*** At tip from my husband's grandmother --For best results make your whipped cream with powdered sugar, not granualted and add a dash of nutmeg. Delish!