Mom’s awesome pumpkin pie cake

This has been in my family for as long as my momma can remember and has been a family tradition for Thanksgiving and Christmas for only those two times a year.

PUMPKIN PIE CAKE

1 29-ounce can of Libby’s Easy Pumpkin Pie Mix

1/2 cup sugar

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground clove or allspice

4 large eggs

2 12-ounce cans of carnation evaporated milk

6 dollops of butter

Mix all dry ingredients in a small bowl. In a large bowl beat all the eggs. Stir in the pumpkin and all the dry ingredients into the eggs. Gradually stir in all the evaporated milk. Pour pie mix into a glass cake pan.

Take one box of yellow cake mix. Then sprinkle the cake mix on top of pie mix evenly. Take the 6 dollops of butter and put evenly on top of the cake mix.

Put the pumpkin pie cake in a preheated oven at 425 for 15 minutes. Reduce heat to 350 bake for 40-50 minutes or until knife inserted in the center comes out clean.

Cool on wire rack for 2 hours. Serve with whipped cream.