Pumpkin Dump Cake

[{"selector":"#anim-f5256b39-f51b-444d-8d66-71a59b231110","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] BLESS THIS MESS Full Recipe

Let’s get started!

[{"selector":"#anim-1912f033-804b-41dc-b6b2-94784f4623ad","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":3000,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] I love a little cheat when it comes to baking. Using a box mix in this Pumpkin Cake Mix Cake makes it easy, quick and just as delicious.

01

Preheat the oven to 350 degrees F. and grease a 9x13 inch baking dish. Full Recipe

02

In a large bowl add together the pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Full Recipe

03

Mix until well combine and then pour the mixture into the prepared pan. Full Recipe

04

Sprinkle the dry cake mix on top of the pumpkin mixture and gentle pat down the top with your hands. Full Recipe

05

Sprinkle the nuts over the cake mix and then evenly pour the melted butter over the top of the nuts. Full Recipe

06

Bake the cake for 50 minutes. Serve with lightly sweetened whipped cream or vanilla ice cream. It's delicious the second day at room temperature or even cold. Full Recipe

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