Pumpkin Pecan Dump Cake!

Name: Pumpkin Pecan Dump Cake!
Yield: 4
Ingredients: 29 oz can; 1 cup granulated sugar; 12 oz evaporated milk; 3 large eggs - beaten; 1 1/2 tbsp pumpkin pie spice; 1/2 tsp salt; 1 box Pillsbury Golden Butter cake mix; 1 cup pecan pieces; 3/4 cup 1 1/2 sticks butter - melted; 2 tbsp cinnamon sugar

Servings: 4

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Ingredients

29 oz can or two 15 oz pumpkin purée
1 cup granulated sugar
12 oz evaporated milk
3 large eggs - beaten
1 1/2 tbsp pumpkin pie spice
1/2 tsp salt
1 box Pillsbury Golden Butter cake mix
1 cup pecan pieces
3/4 cup 1 1/2 sticks butter - melted
2 tbsp cinnamon sugar

Method

Preheat oven to 350°.

350°
Spray a 9x13 pan with a non-coating spray like Pam and set aside.
In a large mixing bowl, add the pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt. Mix well until all ingredients are well incorporated.
Pour the pumpkin mixture into your 9x13 pan.
Sprinkle the dry butter cake mix on top of the batter.
Top off with a sprinkling of the pecans on top of the cake mix.
Pour the melted butter on top of the pecans.
Sprinkle a light dusting of cinnamon sugar on top of the melted butter.
Bake at 350° for 50-55 minutes.

350°
Allow to cool for 15 minutes before cutting into squares.
ENJOY!!