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Fall Pumpkin

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Ingredients
  

  • Ingredients:
  • - 1 can pure pumpkin
  • - 1 can evaporated milk
  • - 1 cup light brown sugar
  • - 3 large eggs
  • - 3 teaspoons pumpkin pie spice
  • - 1 box yellow cake mix
  • - 1/2 cup melted butter
  • - 1 cup crushed graham crackers or pecans optional

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the pure pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Mix until smooth and well combined.
  • Pour the pumpkin mixture into a greased 9x13 inch baking dish, spreading it evenly.
  • Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture, ensuring all areas are covered.
  • Drizzle the melted butter over the top of the cake mix, allowing it to soak in.
  • If desired, sprinkle crushed graham crackers or pecans on top for added crunch.
  • Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for a few minutes before serving. Enjoy warm or at room temperature.
  • Extra Tips:
  • When making Pumpkin Dump Cake, be sure to use 100% pure pumpkin puree, as pumpkin pie filling will alter the flavor and sweetness of the dish.
  • If you prefer a richer taste, consider adding a pinch of salt to the pumpkin mixture to enhance the flavors. For a festive touch, serve with whipped cream or a scoop of vanilla ice cream on top.
  • This dessert can also be stored in an airtight container in the refrigerator for up to three days, making it a great make-ahead option for gatherings.