For the Toppings:
- 2 15 ounce cans Canned Pumpkin
- 4 Eggs
- 12 ounces Evaporated Milk
- 1 1/2 cups Sugar
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Grated Nutmeg
- 1 box Yellow Cake Mix, Or Gluten Free Yellow Cake Mix
- 1 cup Butter, Melted
- 1/2 cup Chopped Pecans
- Powdered Sugar
- Whipped Topping
Preheat oven to 350°F.
In a large stand mixer combine all ingredients in order, except for the pecans. Let this mix well.
Spray a bundt pan with non-stick baking spray, then evenly add the pecans to the bottom of the pan.
Carefully pour the batter evenly into the pan. The batter will come very close to filling up the entire pan.
Bake for 2 hours or until the outside is browned, remember the inside will still be very moist but it should still hold together. Keep in mind what a pie consistency would be.
Remove from the oven, cool for 1 hour. The cake will shrink down in size during the cooling time.
Carefully release the sides from the bundt pan, and then remove the cake.
Top with sprinkled powdered sugar if preferred and serve with whipped topping.