Pumpkin Pie Cake I

This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping.

Preheat oven to 170 degrees ( 175 C ).Line a 23 x 33 centimetre pan with parchment paper.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves.Mix until smooth and pour into a 23x33 centimetre pan.
Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
Bake at 170 degrees ( 175 C ) for approximately 45 to 60 minutes.( Be sure to check the cake after 45 minutes because oven temperatures vary.)
After cake cools, turn it upside down so the top of the cake will be the crust.Remove the parchment paper.Top with dessert topping ( optional ) before serving.