Pumpkin Dump Cake
Why I Love This Recipe
Provided with love by Shelley Letzig
Ingredients You'll Need
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
reheat oven to 350°F and grease a 9x13 baking dish
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes
Cool completely. Top with whipped cream or ice cream
