Pumpkin Dump Cake

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.

INGREDIENTS:
2 Sticks Of Butter [melted]
Set aside
3 eggs beat together
1 29 oz. can Pure Pumpkin (not pumpkin pie mix)
1 cup Sugar
1 1/2 tsp. Pumpkin Pie Spice
1 can (12 oz) EVAPORATED milk

Blend all together and pour into a greased 9x13 pan

Add on top 1 box (15 ounces) yellow cake mix

Add Walnuts if desired and drizzle the melted butter over the top

DIRECTIONS:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
- In large bowl, beat eggs, sugar, pumpkin pie spice and evaporated milk with whisk until well combined. Pour into pan.
- In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
- Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve.
- Top with whipped cream just before serving.

HMMM I couldn't find the recipe on her website so I am using this BettyCrocker Recipe for Easy Pumpkin Pie Cake.

Also see Cooking with Amy's Caramel Apple Dump Cake

or 

this Pumpkin Pie Magic Cake