Pumpkin Dump Cake
Ingredients
15 oz canned pumpkin puree
12 oz evaporated milk
1 cup (213g) packed brown sugar
3 large eggs
2 tsp pumpkin pie spice
15.25 oz yellow cake mix
1 cup (114g) chopped pecans
1 cup (226g) unsalted butter, melted
Directions
Preheat the oven to 350ºF.
Grease the bottom and sides of a 9×13 inch cake pan with non-stick cooking spray.
In a large bowl combine the pumpkin, evaporated milk, brown sugar, eggs and pumpkin pie spice.
Whisk until combined. Pour this mixture into the greased pan.
Sprinkle the cake mix powder on top of the batter as evenly as possible.
Sprinkle the pecans evenly over the batter.
Pour the melted butter evenly over the top of the cake.
Bake for 45-50 minutes, until the edges are browned and the center is set. A knife inserted in the middle should come out clean.
