Pumpkin Dump Cake

Ingredients

• 1 can pumpkin purée (15 ounces)
• 1 can evaporated milk (12 ounces)
• 3 large eggs
• 1 cup granulated sugar
• 3/4 teaspoon cinnamon
• Pinch kosher salt
• 1 teaspoon pumpkin pie spice
• 1 box yellow cake mix
• 8 ounces unsalted butter (melted)
• Desired topping (such as whipped cream or ice cream)

Instructions

1. 1

   Preheat oven: Preheat your oven to 350°F.

2. 2

   Whisk pumpkin: In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, salt, and pumpkin pie spice. Whisk until smooth and well blended.

3. 3

   Pour mixture: Grease a 9x13-inch baking dish. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.

4. 4

   Sprinkle mix: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.

5. 5

   Drizzle butter: Evenly drizzle the melted butter over the cake mix, aiming to cover as much of the surface as you can.

6. 6

   Bake for 45 minutes, or until the top is golden brown and the edges are set.

7. 7

   Cool: Let the cake cool for at least 15 minutes before serving. Enjoy it warm or at room temperature with whipped cream or ice cream.