Pumpkin Crunch Cake

1 (29 oz.) can pumpkin
1 can sweetened condensed milk
1 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
3 eggs
1 package yellow cake mix
1 cup chopped pecans
1 cup butter or margarine, melted

Preheat oven to 350 degrees. Grease 13X9 pan and set aside. Mix together first 7 ingredients. Pour into prepared pan. Sprinkle dry cake mix over the top of pumpkin mixture (will be lumpy). Sprinkle nuts evenly over cake mix. Pour melted butter evenly over cake mix and nuts. Bake for 1 hour. Let stand 20 minutes. Serve warm with whipped cream or vanilla ice cream.

This recipe is from my Sister Jeanette and its wonderful!