Pumpkin Dump Cake

By PamCallan

Ingredients

• 1 15oz can Pumpkin puree
• 1 10oz can evaporated milk
• 1 cup light brown sugar
• 3 eggs slightly beaten
• 3 tsp pumpkin pie spice mix
• 1 cup yellow cake mix
• 1 cup (2 sticks) butter melted
• 1 cup coarsely crushed graham crackers or pecans
• 1/2 cup toffee bits (optional)

Preparation

Step 1

Preheat oven to 350 degrees
Spray a 9X13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine
Pour into prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers, and toffee chips.
Pour melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned
Serve with Ice cream or Cool Whip

Gluten Free Version:
Use pecans instead of graham crackers
Use Betty Crocker gluten free cake mix for yellow cake (must use 2 boxes)
Use a smaller pan