Pumpkin Pie Dump Cake

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Pumpkin Pie Dump Cake

Ingredients:

1 can (15 oz) Libby’s 100% Pure Pumpkin (NOT pie filling)

1 can (12 oz) Carnation Evaporated Milk

3 eggs, lightly beaten

1 cup sugar & 1 tbsp pumpkin pie spice

1 box Betty Crocker SuperMoist Spice Cake Mix

1 cup (2 sticks) Land O’Lakes butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Whisk pumpkin, evaporated milk, eggs, sugar, and spice. Pour into a 9×13 dish.
  3. Sprinkle dry spice cake mix evenly over the wet pumpkin mixture.
  4. Pour melted butter as evenly as possible over the dry cake mix.
  5. Bake for 50-60 minutes until the edges are bubbly and top is browned.

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