Pumpkin Pie Dump Cake Recipe

Pumpkin Pie Dump Cake Recipe

Ingredients:

15 oz of pumpkin (canned)
12 oz of milk (evaporated, nonfat)
4 pcs of eggs (fresh)
1 c of sugar (white)
1 tsp of nutmeg (ground)
1 tsp of ginger (ground)
1 tsp of cloves (ground)
2 tsps of cinnamon (ground)
1 pkg of cake mix (yellow, 18 1/4 oz)
1/2 c of butter; melted
1 c of pecans; chopped
1/2 tsp of salt

Instructions:

Preheat oven at 350 degrees F. Grease a 9×13 inch pan and dust with little flour.

Combine sugar, nutmeg, salt, pumpkin, ginger, cinnamon, and cloves inside a mixing bowl. Afterward, whisk thoroughly then add milk. Add eggs, beat them individually. Incorporate well.

Transfer pumpkin batter onto the pan. Pour over (yellow) cake mixture and sprinkle pecans on top. Spread the (melted) butter onto the surface and place the pan inside the preheated oven.

Bake for fifty-five mins till its edges turn slightly brown.

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