Pumpkin Dump Cake

Ingredients

• 2 x 15 ounce cans pumpkin puree not pumpkin pie filling
• 14-16 ounce can evaporated milk
• ¾ cup granulated sugar
• 2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 4 large eggs at room temperature
• 1 x 15-ounce box yellow cake mix
• 1 cup pecans raw and chopped
• ¾ cup unsalted butter

Instructions

1. Preheat then oven to 350°F/180°C, and lightly grease a 9×13″ inch pan. Set aside.
2. In a large mixing bowl, whisk together the pumpkin puree with evaporated milk, sugar, cinnamon, ginger, cloves, and eggs.
3. Pour the mixture into the prepared pan, then sprinkle the cake mix followed by chopped pecans on top.
4. Drizzle the melted butter all over the cake mix, and top with chopped pecans.
5. Bake for 55-60 minutes. The center might feel a little jiggly, but it will set as it cools down.
6. Cut butter very thin and cover all over cake mix. Allow to cool for 30 minutes, then serve with a dollop of fresh cream on top.