Pumpkin Crunch Dump Cake

• Vegetarian

• Produce

  • 1 (29 ounce can Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 (15.25 ounce yellow cake mix, yellow
  • 1 cup Brown sugar, packed
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 3/4 cup Half and half

Found on chocolatewithgrace.com

Description

Ingredients

• 1 (29 ounce) can pumpkin puree
• ¾ cup half and half
• 3 eggs
• 1 cup brown sugar, packed
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 (15.25 ounce) yellow cake mix
• ½ cup pecans, roughly chopped
• ½ cup melted butter

Directions

• Preheat oven to 350 F. Grease a 9 x 13 inch baking pan and set aside. Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice and salt. Pour into the greased pan.
• Sprinkle with the dry cake mix and top with chopped pecans. Last, drizzle melted butter over everything.
• Bake at 350 F for 45-55 minutes, or until a toothpick inserted comes out clean. Let cool and serve with whipped cream.