With pumpkin spice everywhere and in everything, I begin to crave something that actually has pumpkin to go along with all that spice. Enjoy this easy dessert that will bring the scent of the season to your own kitchen.

Pumpkin Dump Cake

Serves 8


1 15-ounce can of pumpkin
3 eggs
1 cup sugar
1 teaspoon ground cinnamon   
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup milk
1 9-ounce box (Jiffy) or ½ standard box yellow cake mix
¼ cup (1/2 stick) butter
¼ cup chopped pecans, optional


In a medium bowl, combine pumpkin, eggs, sugar, salt, spices, and milk.  Stir until uniform consistency.
Pour into a baking dish that lightly coated with spray oil.

Sprinkle cake mix evenly on top of pumpkin mixture. Do not stir. Sprinkle with nuts. Do not stir.

Thinly slice butter covering the surface of the cake mix. You can also melt butter and pour over the surface. Do not stir.

Bake at 350 degrees for 40 minutes until topping is browned and the pumpkin mixture is set.
Cool. Serve with whipped cream, whipped topping, or ice cream. I served mine with cinnamon flavored ice cream. It was delicious!