I was needing a good fall recipe to take with me as a treat for a MOMS group that I'm part of and I think I have found a new favorite that requires little effort. I highly recommend this to anyone who loves pumpkin anything.

Pumpkin Dump Cake

Serve cool with whipped cream.

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PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr
Original recipe yield 1 - 9x13 inch pan

INGREDIENTS

• 1 (29 ounce) can pumpkin puree
• 3 eggs
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 (18.25 ounce) package spice cake mix
• 1/2 cup coarsely chopped pecans
• 1/2 cup melted butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Some Ideas:

I will combine the dry cake mix and melted butter in a small bowl and crumble the mixture on top.

You can replace all the spices with Pumpkin Pie spice instead

Let the cake completely cool before serving to let the pumpkin set up.

Obviously I made mine without peacans because of Brinley's allergy.

ENJOY! We sure did.