Pumpkin Dump Cake Recipe

 Bottom:

32 oz. canned pumpkin (or 4 cups)

3 tsp. pumpkin pie spice

1 c. sugar

3 eggs

1 can evaporated milk

Topping:

1 yellow cake mix

1 c. melted butter

1 c. chopped nuts

Preheat oven to 350°. Mix bottom ingredients with electric mixer. Pour into 9 x 13 pan.

Sprinkle cake mix evenly on pumpkin mixture.

Then sprinkle with chopped nuts.

Pour melted butter evenly over cake and nuts.

Bake 1 hour. Cool and serve with whipped cream or Cool Whip.

How to make Pumpkin Puree

Ingredients

•1 small pumpkin (about 3 lbs), washed, stem removed and seeds scraped out

•1 cup water

•1 teaspoon cinnamon

  Directions

1.Wash the pumpkin well. Cut the top off and scoop out the seeds.

2.Add the water and cinnamon to the crock pot.

3.Place the whole pumpkin into the crock pot, cutting it in half if you need to so it will fit.

4.Cook for 4-6 hours or until the meat of the pumpkin is fork tender.

5.Turn crock pot off and allow to cool completely.

6.Remove the pumpkin from the crock pot and place in a bowl.

7.Scoop the soft pumpkin flesh from the skin and store in a bowl or mason jar in the refrigerator.