Pumpkin Dump Cake {#falldessert}

All the flavors of the season in one easy fall recipe: Pumkpin Dump Cake

Oh, glorious Dump Cake. I think it's a southern thing, y'all. I've grown up with it...a little pie filling, a little cake mix, a lot of butter and you're in business. I lived in a house full of southern girls in college and Dump Cake was our thang: like cheesecake was to The Golden Girls, Dump Cake was that to the five of us. It's right up there with Diet Coke. 

The pumpkin version of this requires a *slight* bit more effort than the normal Dump Cake, but trust me, it's worth it {and it's not that much more work}. 

You'll need:

• 1 {15 oz.} can pumpkin
• 1 {10 oz.} can of evaporated milk
• 1 cup white sugar 
• 3 eggs
• 3 teaspoons of pumpkin pie spice
• 1 box of yellow cake mix
• 3/4 cup butter {that's 1 1/2 sticks}, cut into pats
• 1 cup chopped walnuts or pecans

I always start out by breaking up my eggs and their yolks before mixing anything else in.

 After your eggs are sufficiently mixed, add your pumpkin, milk, sugar and pumpkin pie spice to this. Mix well with a whisk to make sure everything is incorporated.

Pour this mixture into a greased or sprayed 9x13 pan.

Now, dump your cake mix on top {hence the name...a lot of dumping going on}.
Spread it out to cover all of the pumpkin mixture.

Sprinkle your walnuts or pecans on top.

Dot the entire thing with butter.
Pop into a pre-heated 350-degree oven and bake for 50 minutes.

And for the love of all that is good and holy, serve with vanilla ice cream.

{i linky-party here}