1 can (29 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 package (18-1/2 ounces) butter recipe golden cake mix
1 cup butter, melted
1 cup chopped pecans
Whipped topping, optional
In a large mixing bowl, combine the first seven ingredients; beat on medium speed until smooth.
Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan.
Sprinkle with cake mix, then drizzle butter over top. Sprinkle with pecans.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 1 hour on a wire rack.
Refrigerate for 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into squares and garnish each serving with whipped topping.