Recipe

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With two main ingredients -- pumpkin pie mix and boxed cake mix -- this simple, seasonal dessert can be whipped up in no time.

Ingredients
For the filling

> Pumpkin dump cake

Prep Time: 10 minutesCook Time: 1 hour
Servings 12

1 30-ounce can pumpkin pie mix use pie mix, not puree!*

3 large eggs

1 cup heavy cream OR evaporated milk

2/3 cup granulated sugar

3/4 teaspoon kosher salt

1 & 1/2 tablespoons pumpkin pie spice

> Ingredients
---For the filling

1 15-ounce box yellow cake mix add it to the recipe dry, not prepared

1/2 cup all purpose flour

1/4 cup sugar

1 cup pecans chopped, to mix into flour mixture (optional)

1/2 cup pecans chopped, for the top (optional)

1 cup butter melted (2 sticks)

vanilla ice cream or whipped cream for serving

salted caramel sauce for serving

> Ingredients
---For the top

1 15-ounce box yellow cake mix add it to the recipe dry, not prepared

1/2 cup all purpose flour

1/4 cup sugar

1 cup pecans chopped, to mix into flour mixture (optional)

1/2 cup pecans chopped, for the top (optional)

1 cup butter melted (2 sticks)

vanilla ice cream or whipped cream for serving

salted caramel sauce for serving

> Ingredients
---For the top

Directions:

Preheat your oven to 350 degrees. Grease a 9-by-13 inch cake pan with nonstick spray, or rub with a bit of butter, focusing on the upper edges of the pan.

Scrape the mixture into your prepared 9-by-13 inch pan and spread it out evenly.

Open up your box of yellow cake mix and dump it into a bowl.

Add 1/2 cup flour, 1/4 cup sugar and 1 cup chopped pecans. Whisk it all together.

Sprinkle this dry mixture over the top of the pumpkin in the pan.

Top with an additional 1/2 cup chopped pecans if you want.

In a small bowl, melt 1 cup butter in the microwave. Slowly pour the butter over the top of the dry cake mix. See photos. It's OK if some of the cake mix is still dry.

Bake at 350 for about 60 minutes, or even up to 70 minutes. You will know it is done if you shake the pan and it doesn't wobble too much in the center. You want the top to be golden brown.

Let cool for a few minutes before digging in! I am usually a warm-dessert kind of girl, but I actually really love this cobbler chilled in the fridge.

It's also great room temperature. Decide between cold and room temperature judging by what temperature you like to eat your pumpkin pie!

You can store this dump cake covered on the counter for about two days, and after that stick it in the fridge.

Serve with a scoop of vanilla ice cream and a drizzle of warm salted caramel sauce!