Pumpkin Dump Cake Recipe

I'm making this pumpkin dump cake for coffee hour after church today and realized I never shared this scrumptious recipe with you all. It's so easy and delicious! I made it a couple weeks ago and there wasn't a crumb left. Enjoy!!Pumpkin Dump Cake

• 1 can (30-ounces) pure pumpkin
• 2-12 oz. cans evaporated milk
• 2 tsp. cinnamon
• 1 tsp. ginger
• 4 eggs, beaten
• 1 1/2 cup sugar
• 1 tsp. salt
• 1/2 tsp. cloves
• 1 yellow cake mix
• 2 sticks of butter, melted
• 1 cup chopped pecans

Directions:

1. Mix pumpkin, evaporated milk, cinnamon, ginger, eggs, sugar, salt & cloves together well.
2. Pour into a well-greased 9x13 pan.
3. Sprinkle with cake mix & drizzle with melted butter.
4. Then sprinkle with chopped pecans.
5. Bake at 350 degrees for 1 hour and 20 minutes or until toothpick comes out clean.

Enjoy!!