Pumpkin Dump Cake

Ingredients

• 2 15-ounce cans of pumpkin puree
• 1 cup light brown sugar packed
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 12-ounce can of evaporated milk
• 3 large eggs
• 1 15.25-ounce box of yellow cake mix
• 1/2 cup chopped pecans
• 12 tablespoons of butter thinly sliced

Instructions

1. Preheat the oven to 350 degrees, and then grease your 9×13 baking dish with cooking spray and set to the side.
2. Next in a medium bowl whisk up your pumpkin puree, brown sugar, pumpkin spice, and salt. Mix well.
3. Add in the eggs and evaporated milk. Mix to combine fully. Then pour the mixture into the prepared pan.
4. Dump the yellow cake mix on top in an even layer. Then sprinkle the top of the cake mix with the chopped pecans.
5. Slice your butter into small pieces and place on top of the cake in an even layer.
6. Bake for 1 hour and 10 minutes or util the cake is baked all the way through. Stick a toothpick in the center of the cake and make sure it comes out clean of wet batter.
7. Let the cake set for 10 minutes to cool. Then slice and serve. Refrigerate any leftover cake you do not eat right awya.