Pumpkin Dump Cake

By sugarbear

Dump cake recipes are great when you need a quick and easy dessert that taste great and is ready in minutes. Pumpkin Dump Cake is great for the fall season, but can be made any time of year. Made with cake mix and a touch of added cinnamon, brown sugar, and nutmeg, its moist texture and delicious flavor will win you over. Enjoy for a great after dinner treat or with a cup of coffee in the morning. Best fresh out of the oven, you don't want to miss this fabulous cake recipe.

Ingredients

• 1 large can of pumpkin
• 1 can (12-ounces) nonfat evaporated milk
• 4 eggs
• 1 cup white sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 package (18.25-ounces) yellow cake mix
• 1/2 cup butter, melted
• 1 cup chopped pecans

Preparation

Step 1

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time.

3. Pour pumpkin mixture into the prepared pan. Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans.

4. Drizzle melted butter over all.

5. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool. Start watching this after 45 minutes, and don't let it get too over baked.