A yummy dump cake suitable for those pressed for time!
Aunt Janet’s Pumpkin Dump Cake
- 1 (15 ounce) can pumpkin
- 1 (12 fluid ounce) can 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 (18.25 ounce) package yellow cake mix
- 1/2 cup butter, melted
- 1 cup chopped pecans
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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. Pour pumpkin mixture into the prepared pan.
3 Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.