Polly Harlan's Fall Spiced Dump Cake

There are so many pumpkin recipes available this time of year and I've posted many of my favorites.

This is a Fall version of the All American Dump Cake from my friend Polly in Dell City, Texas. For those that aren't familiar with Dump Cake, it's one of the easiest American Iconic Recipes made in the famous 9"X13" pan.
Last February I posted the recipe for Polly's basic Dump Cake.You can search it under Dump Cake.
There are so many versions of this recipe available. Thank you Polly for introducing me to these recipes in 1976.
This is truly a Best of the Best Recipe.
I will make this several times during the Holidays. Our family and friends love it!

Polly's Fall Spiced Dump Cake:

1 - 15 oz can of Pumpkin
1- 12 oz can of Evaporated Milk
3 Eggs
1 C sugar
1 TBS of Pumpkin Pie Spice or Apple Pie Spice Mix (whatever you have available)
1/2 tsp Salt
1 box of Spice Cake Mix
2 sticks of Cold Butter, thinly sliced
1 1/2 C finely chopped Pecans

In a large mixing bowl:

Pumpkin
Milk
Eggs
Sugar
Salt
Spice
Whisk until smooth
Pour into a 9"X13" pan that's been buttered

Sprinkle evenly with the Cake Mix over the Pumpkin Mixture
Sprinkle evenly with Pecans
Cover the Cake evenly with Butter.

Bake at 350 degrees for 1 Hour
Cool completely and serve with Vanilla or Pumpkin Ice Cream.
You can also simply dust the Cake with Confectioners Sugar and serve with Whipped Cream.


Enjoy!
Peace in the Kitchen!