pumpkin spice dump cake

Name: pumpkin spice dump cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 1.5 cup Libby's 100% pure canned pumpkin; 3 large Egg fresh whole raw; 2 tsp Cinnamon ground; .5 tsp Ginger ground; .25 tsp Cloves ground; .25 tsp Nutmeg ground; 12 fl oz Milk canned evaporated; 1 stick Butter salted; 6 oz Walnuts; .75 cup Granulated Sugar; 1 serving Betty Crocker Super Moist Spice Cake Dry Mix (by BETSEY_T)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 12

Ingredients

1.5 cup Libby's 100% pure canned pumpkin 3 large Egg, fresh, whole, raw 2 tsp Cinnamon, ground .5 tsp Ginger, ground .25 tsp Cloves, ground .25 tsp Nutmeg, ground 12 fl oz Milk, canned, evaporated 1 stick Butter, salted 6 oz Walnuts .75 cup Granulated Sugar 1 serving Betty Crocker Super Moist Spice Cake Dry Mix (by BETSEY_T)

Directions

Add beaten eggs, pumpkin, sugar and dry spices in a large bowl. Blend in canned milk. Dump mixture into lightly greased 9 x 13 pan. Sprinkle dry cake mix over all. Top with 1 stick melted butter and chopped walnuts. Bake at 350 for 45-50 minutes until lightly browned on edges and set in center of cake. Serve with whipped cream.

Serving Size:�10 servings

Servings Per Recipe: 12

Nutritional Info Amount Per Serving