Pumpkin Dump Cake ( Kay Pollard)

By LADONMANK

Ingredients

• 1 (29 oz.) can pumpkin
• 1 (12 oz.) can evaporated milk
• 1 1/2 c. sugar
• 4 eggs
• 1/2 tsp. salt
• 3 tsp. cinnamon
• 1 box yellow cake mix
• 2 sticks butter
• 1 c. pecans
• Cool Whip

Preparation

Step 1

Beat together pumpkin, milk, sugar, and eggs. Add salt, cloves, cinnamon and ginger. Mix well. Pour into 9x13x2 inch pan. Sprinkle dry cake mix evenly over top of pumpkin mixture. Melt 2 sticks butter and drizzle evenly over all. Sprinkle on nuts. Bake at 350 degrees for 1 hour. Cool. Top with Cool Whip.