Pumpkin Dump Cake
 

1 large can of pumpkin
1 can (12oz) non-fat 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 of salt
1 package (18.5) yellow or white cake mix
1/2 cup butter, melted
1 cup chopped pecans

Preheat oven 350 degrees (F) 175 degrees (C)
Grease and flour a 9x13 pan
In a large bowl, whisk together the pumpkin, sugar, sale, nutmeg, ginger, cloves and cinnamon.
Stir in the milk, then beat in the eggs one at a time.
Pour the pumpkin mixture into the prepared pan. Sprinkle the 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.
Start watching this after 45 minutes , and don't let it get too over baked.

Sounds delicious, I will definately have to try this recipe. Thanks for sharing.

I'm going to try this with a gluten free cake mix, it sounds wonderful.

I've made this for years and it is always a hit. Another plus is that it freezes well. Just make it in a foil pan, let it cool and toss it in the freezer until you need it.

This sounds so yummy! i think i am going to make it for Halloween trick or treat night for us grownups. I ususally make cupcakes for the little ones and tint the frosting purple and make a spider web on top with spider rings poked into it. but the adults need something good too!
Thanks for the recipe!

Wanda Lou, would you let me know how the gluten free version turns out? You can PM me or email. Thanks Sheila

How many ounces are in the "large" can of pumpkin? I'm going to the grocery store today, and would like to pick up the ingredients.

Thanks.

thanks for the recipe

That's good to know. It sounds yummy!

Thank You. This sound like just what I need for my next quilting get together.