INGREDIENTS
6
Large Eggs
1
Large can pumpkin puree (29 ounces)
1 tsp
salt
1/2 tsp
cloves
1 can
evaporated milk (15 ounces)
2 tsp
McCormick Saigon Cinnamon
1/2 tsp
McCormick Gourmet Ginger
5 1/2 cups
sugar
1
package yellow or spice cake mix
1/2 cup
Butter, unsalted
Fresh Whipped Cream and cinnamon sugar for serving