Pumpkin Dump Cake
By
Margie Rouzer
@MargRN
1
★★★★★ 1 vote5
Ingredients
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29 ozcan pumpkin puree
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12 ozcan evaporated milk
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1 csugar
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1/4 tsppumpkin pie spices
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1/2 tspcinnamon
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3 largeeggs,beaten
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1 boxyellow or white cake mix (i use gluten-free for 9x13)
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1 cpecans or walnuts, chopped (optional)
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1 cbutter, melted
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1cool whip, or whipped cream
How to Make Pumpkin Dump Cake
- Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into greased 9x13 baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture, and then sprinkle on pecans/walnuts if used. Drizzle melted butter over the top.
- Bake at 350* for 1 hour. Cool. Top with Cool Whip or Whipped Cream. Store in refrigerator.