This made from scratch pumpkin dump cake is a breeze to make with fresh pumpkin puree, and no boxed cake mix. Believe me, it's easy to do and tasty too. It's pumpkin pie and pumpkin cake all mixed up into one luscious dessert.
For the pumpkin layer
3 1/2 cups fresh pumpkin puree (or one 29 oz, can pumpkin puree)
2 farm fresh eggs (3 eggs if using canned pumpkin)
1/2 cup sugar
1/2 cup brown sugar
1 - 12 oz can evaporated milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
For the cake mix layer
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup chopped pecans
1 cup butter melted
Preheat oven to 350 F. Spray a 13 x 9-inch baking pan with baking spray. In a large bowl, mix together all ingredients for the pumpkin layer, blending well; set aside.
In a separate bowl, mix the flour sugar, baking powder and salt.
Pour pumpkin mixture into prepared pan and sprinkle cake mixture evenly over top. Top with chopped pecans and drizzle melted butter evenly over all.
Bake 50-60 minutes or until edges are lightly browned. Remove from oven and let cool.
Slice and serve with fresh whipped cream.
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