Pumpkin Dump Cake

For the love of Fall!

The first time I had this delicious dessert was at my neighbor's house during a fun, fall, neighborhood get-together. It was amazing!

This quick and easy dump cake has all the warm and fuzzy fall flavors we crave during that time of year. In fact, you may just want to skip the Pumpkin Pie at your Thanksgiving feast and serve this delicious dump cake. I'm thinking that's a plan this year. 

Ingredients:

15 oz. can pumpkin puree

12 oz. evaporated milk

3 large eggs

3/4 cup light brown sugar (lightly packed)

2 tsp. pumpkin pie spice

1/2 tsp. salt

15.25 box yellow cake mix (dry)

1 cup pecans (coarsely chopped)

1 cup unsalted butter (melted)

Instructions:

Preheat oven to 350'F. Prepare the inside of a 9x13" baking pan with nonstick cooking spray.

Whisk together the pumpkin, milk, eggs, brown sugar, pumpkin pie spice and salt to a large bowl. Pour into prepared pan.

Sprinkle the dry cake mix evenly across the top, then sprinkle on the chopped pecans.

Drizzle the melted butter on the top, being careful not to leave dry patches of cake mix.

Bake at 350'F. for 45-60 minutes or until set in the center and golden brown on top. (If it's starting to get too brown before fully baked, cover the top with a foil tent.)

Let sit for about 15 minutes before serving. You can cut into squares or use a large spoon and scoop it out. 

Top with vanilla ice cream or whipped cream. 

A Tip from Grammy:

-Be sure to use pumpkin puree and NOT pumpkin pie filling.

-Spice cake mix can be substituted for the yellow cake mix.

-The pecans can be substituted with walnuts, if desired. Don't like nuts? Just leave them out entirely.

-Refrigerate leftovers up to 3 days in a tightly covered container

-Prepare, bake, cool and chill covered cake in the refrigerator a day in advance.