Pumpkin Dump Cake

1 (15oz) Can Pumpkin Puree (NOT pumpkin pie mix)
1 (12oz) Can Evaporated Milk
3 Large Eggs
1 C. Sugar
1 tsp. Cinnamon
1 box Cake Mix (yellow, spice, white, or my fave French Vanilla)
1 C. Butter melted

Preheat oven to 350’, spray a 13x9 baking dish with nonstick spray.

In a medium bowl, mix Pumpkin, Evaporated Milk, Eggs, Sugar & Cinnamon until will combined. (It’s going to be really liquidy).

Pour into baking dish. Sprinkle dry cake mix over top of pumpkin mixture. Drizzle melted butter over the top.

Bake for about 55-60 minutes. It will probably still be a little “jiggly” in the middle, but it sets up as it cools. Let cool for at least 30 minutes before serving.

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Kim's Kitchen

Pumpkin Dump Cake

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