Pilgrim Pumpkin Cake

I'm posting this very "Fall-ish" recipe in August because it was specially requested by Britt.  I will admit I did think about making it myself last week, but decided to spare my thighs a little longer from the holiday gluttony.  This is a buttery and delicious layered dessert that crosses between a pumpkin pie and a cobbler.  It's best served with vanilla ice cream or whipped cream.

4 eggs
3 c. pumpkin puree
1/2 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
12 oz. can evaporated milk

1 yellow cake mix
1 c. melted butter
1 c. chopped nuts (I'd choose pecan.)

Mix first 8 ingredients together well.  Pour into a 9x13 pan.  Sprinkle cake mix over the top.  Drizzle with butter.  Sprinkle with nuts.  Bake at 350* for 60-90 minutes.