Better Than Pumpkin Dump Cake

Better Than Pumpkin Dump Cake 1 yellow cake mix (reserve 1 cup) 3/4 cup butter, softened (1-1/2 sticks) 4 eggs 1 (29-ounce) can plain pumpkin purée (not pie filling) 2 teaspoons cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 cup sugar, divided 1/2 cup packed brown sugar 2/3 cup milk 1 cup chopped pecans Preheat oven to 350°F. Butter the bottom of a 9x13-inch pan or dish. Combine the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter; mix well. Press mix evenly into the bottom of the prepared pan. In a bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well, then pour in an even layer on top of the cake mix layer. Mix together the reserved 1 cup cake mix, 1/2 stick butter, 1/2 cup white sugar, and 1 cup pecans. Sprinkle mixture evenly over your pumpkin mixture. Bake for about an 1 hour, and test for doneness with a toothpick. If the toothpick does not come out clean, return cake to the oven for an additional 10-15 minutes