Nita, this is a recipe from my sister-in-law, she brought it to our annual Christmas Cookie Exchange the year before last. It is amazing! -Micha

While not a cookie, this was, indeed THE hit of the Cookie Exchange Saturday. Brought by my sister-in-law it made our already fragrant home smell absolutely wonderful when she warmed it a bit in our oven. She served it with French Vanilla flavored Cool Whip. I'm not sure how many copies of the recipe I ran off on our printer for guests who requested it. Enjoy!

LORRIE’S PUMPKIN DUMP CAKE

1 large (30 oz.) can pumpkin pie filling (not plain pumpkin)
1 (12 oz.) can evaporated milk
1 cup sugar
3 eggs
1 (2-layer size) package yellow cake mix
2 sticks (1 cup) butter, melted
1 cup pecans, chopped
whipped cream (for serving)

Heat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Whisk pumpkin pie filling, evaporated milk, sugar, and eggs in a large bowl. Pour into prepared pan.

Sprinkle cake mix over mixture. Drizzle butter over that and sprinkle nuts on top.

Bake 60-70 minutes, making sure that pecans do not burn.

Serve warm or cold and top with whipped cream.