Chocolate Chip Pumpkin Dump Cake*

By srumbel

Chocolate Chip Pumpkin Dump Cake makes it so easy to join together the fabulous Fall flavor combination of pumpkin and chocolate. It's so good, it'll have you singing your favorite country-song-of-love to it's chocolate-y pumpkin deliciousness!
Read more at http://www.thekitchenismyplayground.com/2016/09/chocolate-chip-pumpkin-dump-cake.html#FD8LW22hZe1J1WtZ.99

Ingredients

• 1 (15 oz.) can 100% pure pumpkin
• 1 1/4 c. (10 oz.) evaporated milk
• 3/4 c. brown sugar
• 3 eggs
• 2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix*
• 1 c. (2 sticks) butter, melted
• 3/4 c. chopped pecans
• Read more at http://www.thekitchenismyplayground.com/2016/09/chocolate-chip-pumpkin-dump-cake.html#FD8LW22hZe1J1WtZ.99

Preparation

Step 1

Place eggs in a mixing bowl and beat lightly with a whisk. Add pumpkin, evaporated milk, brown sugar, pumpkin pie spice, and salt; whisk until well combined.
Pour pumpkin mixture into a greased 9x13-inch baking dish.
Sprinkle dry muffin mix evenly over the top of the pumpkin mixture. Sprinkle pecans evenly over muffin mix. Drizzle melted butter all over the top. {Do not stir any of this ... just leave it in layers.}
Bake at 350 degrees for 45 - 50 minutes until the center is set and edges are lightly browned.
Cool and then refrigerate. Serve chilled. Cut into squares and top with a dollop of whipped cream, if desired.

Notes:
- *Or, substitute 1 (15.25 oz.) box yellow cake mix + 1/3 cup mini chocolate chips.
- For even more chocolatey-ness, sprinkle an additional 1/4 cup mini chocolate chips on top of the muffin mix. That's the way we like it!

Read more at http://www.thekitchenismyplayground.com/2016/09/chocolate-chip-pumpkin-dump-cake.html#FD8LW22hZe1J1WtZ.99