Pumpkin Dump

This has been Marcus's favorite. I have been trying to pick out recipes for Christmas when everyone is home, this is one he will ask for along with potato cheese soup

1 (29 oz) can pumpkin
1 can evaporated milk
3 eggs
1 cup sugar
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1/2 tsp salt1 pkg cake mix (I like vanilla, but the original recipe calls for yellow or spice)
1/2 cup butter (1 stick)
1/2 cup chopped pecans (optional)

1. Preheat oven to 350 degrees. Grease a 9x13 pan.

2. In a large bowl, whisk together the pumpkin, sugar, salt and spices. Stir in the milk, then beat in the eggs one at a time. Pour into prepared pan.

3. Sprinkle cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in preheated oven for 50-60 minutes or until the edges are lightly browned. Allow to cool.

4. Serve with whip cream, refrigerate leftovers.

I have found that when I drizzle the butter, I sometimes get areas of dry cake mix in the end result, so what I do is take the butter (cold) and slice it thinly and cover the cake mix with the thin slices. It takes a little longer, but I think it is worth it.