Pumpkin Pie Cake

4 eggs, slightly beaten
1 (29 ounce) can pumpkin
1 1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
2 cups evaporated milk
1 (18.25 ounce) box yellow cake mix
1 cup butter, melted
6 cups chopped nuts

Preheat oven to 350 degrees F (or to 325 degrees F if using a glass baking pan).

Mix eggs, pumpkin, sugar, cinnamon, ginger, cloves and milk. Pour pumpkin mixture into an ungreased 13 x 9-inch pan, then sprinkle cake mix over pumpkin mixture. Drizzle butter over cake mix; sprinkle with the chopped nuts. Bake for 1 to 1 1/2 hours or until knife inserted comes out clean. Cover with towel; let cool. Can be refrigerated, but it is not necessary.

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