Pumpkin Dump Cake

by Carol Moore

6 eggs, slightly beaten

2 Tbsp cinnamon

1/4 tsp cloves

1 lg can pumpkin

1 10oz can evaporated milk

1 tsp milk

1 tsp ginger

1-1/2 cup sugar

1 yellow cake mix

1 cup nuts

1 cube butter

Mix all of above, except the last 3.  Pour into 9x13 sprinkle cake mix over top and dot with butter (1 cube) and sprinkle 1 cup chopped nuts.  Bake 1 hour 15 min at 325° in a glass pan or 350° in a metal pan.  Top with whipped cream