Pumpkin Pie Dump Cake
- 1 can (15 ounces) pumpkin
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 box yellow cake mix
- 1 cup butter, melted
Preheat oven to 350 degrees. Spray a 9x13-inch pan with non-stick cooking spray.
In a medium bowl, combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into the baking pan.
Sprinkle dry cake mix over pumpkin mixture. Drizzle melted butter over the top.
Bake for 55-60 minutes. It might still be a bit jiggly when done. It will set up as it cools.
Let cool at least 30 minutes before serving. Serve with dollop of whipped topping. Refrigerate any leftovers.