I came across this recipe for Pumpkin Pie dump cake and had to give it a try. It was really easy and yummy.
1 can 30 oz pumpkin Pie filling ( make sure it is pie filling and not pure pumpkin)
1 12oz can evaporated milk – I used fat free
3 large eggs
1 pkg yellow or golden cake mix
2/3 cup chopped pecans
1/2 – 1 cup melted butter ( I used 1/2 cup)
In a mixing bowl combine pumpkin pie filling, evaporated milk and eggs, beat on medium till smooth.
Pour int a 9×13 baking dish
Sprinkle with cake mix and pecans
Drizzle with melted b utter
Bake at 350* for 60-65 minutes or until tooth pick inserted comes out clean.
Cool and serve garnished with whipped topping.
Refrigerate any left overs ( If you have any 🙂
IF YOU USE PLAIN SOLID PACK PUMPKIN VERSION:
1 can (16oz) solid pack pumpkin
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3-4 tsp pumpkin pie spice (or cinnamon)
1/2 tsp salt
1 pkg. yellow cake mix
3/4 cup chopped pecans
1 cup butter ( I only used 1/2 cup and it was still good)
Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in a large bowl. Pour into a greased 9×13 pan. Sprinkle dry cake mix evenly over pumpkin mixture, top with pecans. Drizzle melted butter over the cake and bake 50-55 minutes in a 35o* oven. Let cool and serve with whipped cream or cool whip.
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