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.

Sounds yummy! Can't wait to try it. Thanks.

I get the 29 ounce size of pumpkin and the 12 ounce size of evaporated milk. Make sure the pumpkin is 100% pumpkin, not the type with the sugar, spices and stuff in it already. Another tip, I do not buy all those indivudual spices, I just use 3 teaspoons of pumpkin pie spice and add the salt.

Good idea! I am going to throw one of these together right now! Thanks so much. I have tons of pumpkin I made up after halloween in the freezer. I put it up into 2 cup containers into to refrigerator, so that should be just right.

I just spent the day in the kitchen making chow chow anyways.... lol.

I think these turned out great! Good texture and taste. I also added a quarter cup flour (for my altitude) and the 1/4 cup oil to the recipe and didn't pour the butter over the top but I did put the pecans on there.
I used four smaller greased loaf pans instead of the large one, so I could give them as gifts later in the season in my jelly/baked goods baskets. I will let them cool and store them in the freezer until then. Thanks lisa for the heads up that it lasts well in the freezer.

I love to eat cake but this one is new for me and i never tried it at home. This pumpkin dump cake is new for me and i will try it as soon as possible. Thanks for sharing this lovely recipe.

Oh my gosh...this sounds amazing!! I should not be looking at these at lunch time!!!

Well these loaves have been such a big hit in my home I will have to make more for the baskets... LOL!

Good thing they are a snap to make. Thanks again for the recipe.

I tried to get the ingredients this week. PROBLEM: cakes mixes are now 15 1/2 oz., not 18 1/2 oz. I am hopeless on trying to adjust the amounts for the other ingredients. Can anyone help?

alwayslearning, don't over think it. Just dump on the 2 layer cake mix, whatever the size. I always thought the old size was a little too much anyhow. Jiffy singles layer are too small. of course.

Thanks, irishrose! I am new to baking.