Pumpkin Dump Cake

This recipe works like a cobbler but easier. Any fruit pie filling on the bottom layer is delicious but it is a great fall dessert with pumpkin. It smells sooo good baking in the oven. You won't want to wait for it to set after it comes out.

Ingredients:

2 c. Sugar Pumpkin

2 Eggs

1 1/2 c Evaporated Milk

1/2 tsp. Salt

1/4 c. Dark Brown Sugar

1/2 c. Sugar

1 tsp. Vanilla

1 tsp. Cinnamon

1/2 tsp. Ginger

1/4 tsp. Clove

1/4 tsp. Nutmeg and/or Allspice

1 Package Yellow Cake Mix

1 c Butter

Whipped cream.

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
Mix all ingredients except Cake Mix and Butter, and pour into pan
Dump Yellow Cake mix on top.
Cover with Butter pats (or drizzle melted butter)
Bake @350 one hour until edges brown lightly
Let cool at least 30 min before serving
Serve with Whipped Cream

Notes:

I like to make the pumpkin pie spice blend ahead in a batch for ease of use whenever. Or..... they sell it but nothing beats your own home blend.