Pumpkin Pie Dump Cake with Pecans

Serves 10 in about 1 hour. Eggs goes in first, and butter cut cubes finishes the pot.

Ingredients

• 1 (15 oz) can pure pumpkin puree
• 1 (12 oz) can evaporated milk
• 3 eggs
• ½ cup white sugar
• ½ cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ½ teaspoon ginger, powdered
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon nutmeg, ground
• ¼ teaspoon cloves, ground
• 1 box yellow cake mix
• 1 cup butter, (2 sticks) cut in small cubes
• 1 ½ cups pecans, chopped (optional)

Method

1. Heat oven to 350°F. Lightly grease a 9"×13" pan.
2. In a large bowl whisk together pumpkin, evaporated milk, eggs, sugars, vanilla, and spices until smooth.
3. Tip in pumpkin mixture into the prepared pan, spreading evenly.
4. In a separate bowl, combine cake mix and cubed butter. Use a pastry blender (or two forks) to cut butter into the mix until it resembles coarse crumbs.
5. Scatter the crumbly cake mix evenly over the pumpkin layer. Top with pecans, if using.
6. Cook 60-75 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Leave it to cool 30 minutes so filling sets. Plate warm with vanilla ice cream or whipped cream.

More dessert ideas are in the dessert collection.