Easy Pumpkin Pie Bars

4 large eggs

1 ½ cups white sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

½ teaspoon ground cloves

1 (29 ounce) can pumpkin puree

2 (12 ounce) cans evaporated milk

1 (15.25 ounce) package yellow cake mix, divided

½ cup butter, melted

1 (8 ounce) container frozen whipped topping, thawed

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

Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.

Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.

Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.