Pumpkin Pecan Dump Cake

• Vegetarian

• Produce

  • 1 29 oz can Pumpkin puree

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 12 oz can Evaporated milk

• Baking & Spices

  • 2 tbsp Cinnamon sugar
  • 1 cup Granulated sugar
  • 1 box Pillsbury golden butter cake mix
  • 1 1/2 tbsp Pumpkin pie spice
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 cup Pecan pieces

• Dairy

  • 3/4 cup Butter

Found on myincrediblerecipes.com

Description

Ingredients

• 29 oz can (or two 15 oz) pumpkin purée
• 1 cup granulated sugar
• 12 oz can evaporated milk
• 3 large eggs - beaten
• 1 1/2 Tablespoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 box Pillsbury Golden Butter cake mix
• 1 cup pecan pieces
• 3/4 cup (1 1/2 sticks) butter - melted
• 2 Tablespoons cinnamon sugar

Directions

• Preheat oven to 350°.
• Spray a 9x13 pan with a non-coating spray like Pam and set aside.
• In a large mixing bowl, add the pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt. Mix well until all ingredients are well incorporated.
• Pour the pumpkin mixture into your 9x13 pan.
• Sprinkle the dry butter cake mix on top of the batter.
• Top off with a sprinkling of the pecans on top of the cake mix.
• Pour the melted butter on top of the pecans.
• Sprinkle a light dusting of cinnamon sugar on top of the melted butter.
• Bake at 350° for 50-55 minutes.
• Allow to cool for 15 minutes before cutting into squares.
• ENJOY!!