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Pumpkin Dump Cake, #2

marti

marti

Pumpkin Dump Cake, #2
1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1/2 c. br sugar
1/2 cup gr sugar
3 or 4 eggs
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
1 box yellow or spice cake mix
1/2 c butter
1 c. pecans
Cool Whip

Beat together pumpkin, milk, sugar, and eggs. Add salt, cloves, cinnamon and ginger.
Mix well. Pour into greased 9x13x2 inch pan. Sprinkle dry cake mix evenly over top of pumpkin mixture.
Melt butter and drizzle evenly over all. Sprinkle on nuts. Bake at 350 degrees for 1 hour.
Cool. Top with Cool Whip. Enjoy. From Arlette

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