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PUMPKIN PIE CRUNCH CAKE

1 large can pumpkin

3 eggs

1 large can evaporated milk

1 cup brown sugar

½ teaspoon salt

1/8 teaspoon allspice

½ teaspoon cloves

½ teaspoon nutmeg

1 teaspoon cinnamon

½ teaspoon ginger

Mix all ingredients together.  Pour Pumpkin mixture into a 12” Dutch oven.  Sprinkle 1 package white or yellow cake mix over pumpkin mixture.  Pour 1 cube melted butter over cake mix.   Bake with 10 charcoal briquettes on the bottom and 16 charcoal briquettes for 50-60 minutes or until pumpkin is set.