Shelly’s Pumpkin Cake

Preheat oven to 375 degrees. In a large bowl, mix together:

1 29 oz can of pumpkin

2 14oz cans sweetened condensed milk

4 egg yolks (save whites for later)

2 teaspoon cinnamon

2 teaspoon ginger

1 teaspoon nutmeg

1 teaspoon salt

Separately beat 4 egg whites until stiff and fold into combined pumpkin mixture. Spread evenly into greased 13×9 inch baking pan. Directly from the box, sprinkle over the pumpkin mixture:

1 package of yellow cake mix

Using a fork, poke holes into the cake and pumpkin mixture. Over the cake mixture, evenly sprinkle:

1 cup of chopped nuts (walnuts, pecans, or almonds)

1/2 cup melted butter

Bake, uncovered for about 50-60 minutes. Allow to cool about 10 minutes before slicing and serving. Serve with ice cream or whipped cream.

Serves 10-12