PUMPKIN PIE DUMP CAKE by NancyC
Makes a 9 x 13″ pan

1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 cup packed light brown sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (12-ounce) can evaporated milk
4 large eggs
1 (15.25 oz.) package yellow cake mix (or use spice cake mix)
1 cup coarsely chopped pecans
1/3 cup toffee bits
3/4 cup (1 1/2 sticks) butter, melted

Preheat oven to 350˚F. Grease and flour a 9 x 13″ pan.

In large bowl, mix the pumpkin puree, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into your prepared pan.

Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over the top of the cake mix. Drizzle melted butter evenly over everything.

Bake at 350˚F for 60 minutes, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a scoop of ice cream or dollop of whipped cream. And maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent! 🙂 Refrigerate any leftovers.

Recipe from NancyC | nancy-c.com