Pumpkin Pecan Dump Cake by Cathy Mitchell

Pumpkin Pecan Dump Cake

• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 1 cup packed brown sugar
• 3 eggs
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 package (about 15 ounces) yellow cake mix
• ¾ cup (1 ½ sticks) butter, cut into thin slices
• ½ cup pecan halves

1. Preheat oven to 350 degrees F. Spray 13” x 9” baking pan with nonstick cooking spray.
2. Combine pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice and salt in medium bowl; stir until well blended.  Pour into prepared pan.  Top with cake mix, spreading evenly.  Top with butter in single layer, covering cake as much as possible.  Sprinkle with pecans.
3. Bake about 1 hour or until toothpick inserted into center of cake comes out clean.  Cool completely in pan on wire rack.

Makes 18 servings.