Pumpkin Crunch

I got this recipe from my aunt Candace.  The original recipe called for 1 cup of melted butter to be poured over everything right before the cake goes in the oven.  We omitted the butter entirely and the dessert turned out great.  You can add the butter if you want.  This tastes like pumpkin pie and is great served warm with vanilla ice-cream.

15oz can pumpkin
3 eggs
12oz can evaporated milk
1/4 cup milk
1 cup white sugar
4 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 box yellow cake mix
1 cup chopped walnuts
white chocolate chips (optional)

1. Combine pumpkin, eggs, milks, sugar, and all spices.  Pour into a greased 9x13 pan.
2. Sprinkle dry yellow cake mix over the top.
3. Sprinkle walnuts over that.
4. Bake 1 hour at 350 or until set.
5. Sprinkle 1 cup white chocolate chips on hot cake if desired.
6. Serve warm with ice-cream.  It is also good cold.