Pumpkin Dump Cake

(Photo from savingcommoncents.com)

A friend made this dessert for their Sunday after-worship lunch.  They all liked it!  Some liked it cold served with whipped cream. Some liked it hot served with ice cream.  It's a pumpkin pie type of dessert, but perfect for fall.

The dessert came from Jessica Harlow of savingcommoncents.com.

PUMPKIN DUMP CAKE

(1) 15oz can Pumpkin
(1) 10oz can Evaporated Milk
(1) cup light brown sugar
(3) eggs (slightly beaten)
(3) tsp pumpkin pie spice
(1) box yellow cake mix
(1) cup butter, melted (2 sticks)
(1) cup crushed graham crackers or pecans (your preference)

Preheat oven to 350 degrees. Grease a 9×13 baking pan. In a large bowl combine;
pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir and pour into prepared baking pan.

Sprinkle entire box of cake mix on top, followed by crumbled graham crackers or pecans. Pour melted butter evenly on top.Bake for 45-50 minutes, until center is set.
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