Iowa Style Pumpkin Cake - Sugar free Recipe

1 large can pumpkin
1 can reduced fat evaporated milk
1 cup Splenda
3 eggs
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp salt
1/4 tsp. cloves
1/4 tsp. ginger
1 yellow cake mix - sugar free
1 cup chopped pecans
1 1/4 cups margarine - melted

Preheat oven to 350.
Combine pumpkin, evaporated milk, splenda, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and mix well.
Pour mixture into a greased 9x13 pan.
Top with dry cake mix, then chopped pecans and then drizzle with melted margarine and bake for 50- 60 minutes until done.
Let stand over night.