The name Pumpkin Pie Dump Cake comes from dumping the ingredients into the baking dish. It tastes like a cross between a pumpkin pie and a spice cake! DUMP CAKE WITH PUMPKIN PIE Cake should be dumped. Don’t you think it’s a lovely name for a dessert?

The name Pumpkin Pie Dump Cake comes from dumping the ingredients into the baking dish. It tastes like a cross between a pumpkin pie and a spice cake!

DUMP CAKE WITH PUMPKIN PIE
Cake should be dumped. Don’t you think it’s a lovely name for a dessert? Nothing makes you want to dig deeper like the word “Dump.” Mmmmm. Mmm. Mmm. Okay, I’m being sarcastic. But it’s hardly the most appealing name for a delicious (and, of course, simple!) dessert. It’s also not the most visually appealing dessert. I’m not exactly selling you on this dish, am I? Ha!

1 (15 oz.) can pumpkin puree (NOT pumpkin pie mix)
1 can (12 oz) evaporated milk
three huge eggs
1 cup of sugar
1 teaspoon cinnamon powder
1 spice cake mix box
1 cup (2 sticks) melted unsalted butter

Instructions
Preheat the oven to 350°F. Using nonstick cooking spray, coat a 913 baking dish.
Combine pumpkin puree, evaporated milk, eggs, sugar, and cinnamon in a medium mixing bowl. It will be quite liquid.
Fill the baking dish halfway with the pumpkin mixture.
On top of the pumpkin mixture, sprinkle with dry cake mix.
Drizzle the top with melted butter.
55-60 minutes in the oven.
When finished, it may still be a little jiggly in the middle. As it cools, it will continue to set up.
Allow at least 30 minutes to cool before slicing and serving.