Pumpkin Dump Cake
  • Cooking Time: 1 Hour
  • Servings: 15
  • Preparation Time: 5 Minutes
  • 1 can (29 oz) pure pumpkin (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 whole eggs
  • 1 cup white sugar
  • 3 teaspoons cinnamon
  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1 cup chopped pecans (optional)
  • 3/4 cup butter, melted
  1. reheat oven to 350°F and grease a 9x13 baking dish
  2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet
  3. Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes
  4. Cool completely. Top with whipped cream or ice cream
Provided with love by Shelley Letzig