Death by Pumpkin Cake

Niki Sepulveda

1 stick melted butter
1 yellow cake mix
1/2 cup pecans, chopped
2 (15 oz) cans pumpkin (aprox 3.5 cups)
4 eggs
1 can evaporated milk
1 1/2 cup sugar
1/4 tsp cloves
1 tsp cinnamon
1 tsp salt

In small bowl mix melted butter, yellow cake mix and pecans; set aside.  In a larger bowl, combine pumpkin, eggs, evaporated milk, sugar, cloves, cinnamon and salt.  Stir until smooth.  Pat half of cake mixture in a bottom of a lightly greased 9 x 13 pan.  Pour in pumpkin mixture.  Sprinkle half of remaining cake mixture on top and swirl in with knife.  Bake at 350 degrees for 1 hour or until knife comes out clean.  Serve warm with fresh whipped cream on top.

Note:  This cake is best if made the day before and then slightly warmed before serving.