Ingredients

Pumpkin Layer

• 1 15 ounce can pumpkin puree
• 1 12 ounce can evaporated milk
• 3 large eggs
• 1 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1/2 cup teaspoon cloves
• 1/2 teaspoon salt

Cake Layer

• 2 cups all purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Crunch Topping

• 1 cup chopped pecans
• 1 cup butter, melted

Special Equipment

Directions

1. Preheat oven to 350 degrees. Grease a 9 x 13 cake pan. Add all pumpkin layer ingredients in a mixing bowl. Whisk to combine. Pour into cake pan.
2. Combine all cake layer ingredients to a medium bowl and mix. Sprinkle evenly on top of pumpkin mixture. Using the back of a large spoon, press cake mixture lightly on top of pumpkin layer.
3. Scatter pecans over the cake layer. Drizzle melted butter evenly over the top, making sure cake mixture is completely moistened.
4. Bake at 350 degrees for 45 to 50 minutes, covering the top loosely with foil for the last 15 minutes. Center may still seem jiggly. Check with a toothpick. If toothpick comes out clean, transfer pan to a wire rack, removing foil cover. Let cool one hour. Cover pan and refrigerate three hours or overnight before serving. To serve, top with dollops of whipped cream, if desired. Store refrigerated.