>A Favorite of The Conners

>I’m writing this in response to a recipe swap help by http://www.simplymodernmom.com/

I know that with summer approaching, Pumpkin desserts are not on the brain. However, during the fall, I think I baked this puppy about 10 times. I had numerous requests for it. So stock this one away and bust it out in the Fall. Or even now if you get a craving.


Pumpkin Dump Cake

1 (15 oz) can pumpkin
1 (12 oz) can nonfat evap milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 oz) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans

Directions
Preheat oven to 350. Grease and flour a 9×13 pan.
In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves, and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
Sprinkle all of the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.
Serve with ice cream or whipped cream. (I like whipped cream- my husband is an ice cream man himself).
Enjoy!

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