There's got to be a way to make it sweeter

It is amazing what a sincere apology plus lavish compliments can do for a girl's happiness! 

Today is a lovely fall day.  Gentle rains have been falling since sunrise, and the air is cool.  It is a lovely day for Pumpkin Cake.  I know I've spoken disparagingly of cake mixes in the past, but there is one time when they are just the ticket, and that is when you are making a "dump" cake.

*************************************
Pumpking "Dump" Cake

1 can (29oz) Pumpkin Puree
4 eggs
1 1/2 cups sugar
1 tsp ginger
2 tsp cinnamon
1 tsp salt
1/2 tsp ground cloves
2 cans (15 oz) evaporated milk

1 cake mix (yellow or spice cake)
1 stick butter
1/2 cup chopped pecans
1/2 cup coconut

Directions:
1. Preheat oven to 350*F
2. Mix pumpkin, eggs, sugar, and spices together.  Stir in Evaporated milk.
3.  Pour pumpkin mixture into a 9X13 casserole dish.
4.  Dump the cake mix evenly over the top.
5.  Sprinkle with pecans and coconut.
6. Melt the butter and drizzle it over everything.
7.  Bake 45-55 minutes, or until a knife inserted in the center comes out mostly clean.   Allow to cool at least a little before serving.

Serve with whipped cream.

P.S.  This is pretty much my favorite dessert in the whole wide world, ever.