Recipe: Pumpkin Dump Cake (using cake mix and pecans)

PUMPKIN DUMP CAKE

3 cups canned pumpkin puree (unsweetened)
3 eggs, beaten
1 (5 ounce) can evaporated milk
1 cup sugar
1 tablespoon vanilla
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon salt
1 (2-layer-size) package spice cake mix
1 cup chopped pecans
1 cup (2 sticks) butter or margarine, melted
Whipped cream or vanilla ice cream (for serving)

Preheat oven to 350 degrees F and coat a 9- by 13-inch glass dish with nonstick cooking spray.

Combine the pumpkin, eggs and evaporated milk, then add the sugar, vanilla and spices and mix thoroughly. Pour the mixture into the prepared glass dish.

Spread the dry cake mix evenly over the top of the pumpkin mixture. Sprinkle with the chopped pecans and then pour the melted butter evenly over the top. Do not mix.

Bake 50 to 55 minutes or until golden. Cool completely.

Serve with the whipped cream or vanilla ice cream.