1 large can of solid pack pumpkin
1 1/2 Cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups canned milk
Mix above ingredients together until well blended. Pour in 9x13 pan. Note: If you use the canned pumpkin that already has the spices in it, you can leave out the cinnamon, ginger, cloves, and nutmeg.
Topping:1 yellow cake mix (dry)1 1/2 cube of margarine or butter --MELTED
Sprinkled dry cake mix over pumpkin fillng evenly. Pour melted butter over the cake mix.Directions:Bake at 350 degrees for 1 hourLet it set for an hour, serve with Cool Whip and a sprinkle of cinnamon. Great warm or cold. Keep in refrigerator after serving.