Pumpkin Dump Cake

My good friend Shaunda is one of the best bakers I know. She made this cake a couple years ago, and it was so delicious. I begged her for the recipe and she obliged. I proceeded to make it for Thanksgiving and now my family asks for it every year. Well, my mom asked me to make it for this prayer conference she was hosting last weekend and everyone loved it. It was gone so fast and everyone was asking for the recipe! This cake is super easy, and you are going to love it. It does call for a cake mix, but that’s not the majority of the cake. You just sprinkle it on the top.

Source: My Friend Shaunda

1 29 ounce can pure pumpkin

1 12 ounce can evaporated milk

3 eggs

1 cup sugar

1 tsp. salt

3 tsp. cinnamon

1 box yellow cake mix

1 cup chopped pecans

3/4 cup melted butter

2 cups confectionary sugar

1 tsp. vanilla

1-2 tbsp. milk

Preheat oven to 350 degrees.

Mix first six ingredients in a large bowl until well incorporated.

Pour batter into a 9×13 greased cake pan. Sprinkle cake mix on top and then cover with pecans. Pour melted butter over top.

Bake for 50 minutes (Note: It could take a little longer. If you shake the cake and it jiggles a lot leave it another 10 minutes. It may still jiggle some after the additional 10 minutes, but I wouldn’t bake it longer than that.)

Mix together confectionary sugar, vanilla and milk in a medium size bowl until a smooth pourable consistency. Start with 1 tbsp. of the milk and add more if needed to gain desired consistency.

Pour icing over cake when you take it out of the oven. Serve with cool whip if desired.