Pumpkin Upside-Down Cake - cooking recipe

Ingredients

3 eggs
2 (16 ounce) cans pumpkin (not pie filling)
2/3 cup evaporated milk (Milnot)
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups sugar
1 box yellow cake mix (not pudding-in-the-mix recipe)
3/4 cup butter or 3/4 cup margarine, melted & cooled
1 cup chopped nuts

Preparation

Preheat oven to 350.
Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
Bake 30 minutes.
Sprinkle nuts on top& bake for another 30 minutes.