Pumpkin Upside Down Cake

Ingredients:

1 (29 oz.) of pumpkin
1/2 teaspoon of salt
1 1/4 cups of sugar
3 teaspoons of cinnamon
1 teaspoon of nutmeg
3 eggs, well beaten
1 (12 oz.) can of evaporated milk

For The Topping:

1 box of yellow cake mix (not pudding mix)
8 oz. of pecans, chopped
1 cup of melted margarine

Directions: 

Combine pumpkin, salt, sugar, cinnamon, nutmeg, eggs (well beaten) and evaporated milk. Mix well and pour into greased 9 x 13 inch pan. Sprinkle yellow cake mix on top, follow with chopped pecans and melted margarine.

Bake at 350 degrees for 1 hour, turning off oven and leaving door closed until cool. Tip: Make at night time and leave in all night until morning.