Upside Down Pumpkin Cake

1 (29 ounce) can pumpkin puree

2 teaspoons ground cinnamon

½ teaspoon ground cloves

salt to taste

1 ¾ cups white sugar

3 eggs

1 (12 fluid ounce) can evaporated milk

1 (18.25 ounce) package yellow cake mix with pudding

1 cup chopped pecans

1 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.

Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be liquidy at first, but will solidify as it cools.