Pumpkin Cake (from Lindsay B)

Serves 12
1 1/2 c. sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 eggs, beaten
1 29 ounce can pumpkin (packed)
1 12 ounce can evaporated milk
1 box yellow cake mix
2 cups chopped walnuts or pecans (only if prefer)
2 sticks (1 cup) butter, melted (do not use margarine)

Combine the first 7 ingredients(sugar thru pumpkin) in a mixer bowl and beat until smooth. Slowly add milk. Mix until smooth. Pour pumpkin mixture into 9x13 buttered pan. Sprinkle dry cake mix over pumpkin, then sprinkle nuts if you like. Pour melted butter over nuts. Bake at 350 for 1 hour. Cool at least 1 hour before serving. Top with whipped cream.