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

PUMPKIN DUMP CAKE

2 cups cooked or canned pumpkin puree (unsweetened)
1 (12 oz) can evaporated milk
1 1/2 cups sugar
4 eggs, beaten
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1/2 tsp ground cloves
FOR TOPPING:
1 (2-layer-size) pkg yellow cake mix
1/2 cup chopped pecans
2 sticks (1 cup) butter or margarine, melted
Cool Whip (for serving)

Mix first 8 ingredients together. Pour into a greased 13x9-inch baking pan.

Sprinkle (dry) cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the top.

Bake at 350 degrees for 1 hour (or more). Watch time as ovens vary somewhat.

Serve with Cool Whip on top.

Source: Randy Rigg, 1990's
From: Vicki,La - 11-26-97