I make several different kinds of dump cakes including apple dump cake, cherry dump cake, Oreo Dump Cake and even a double chocolate cherry dump cake. And each one is absolutely delicious! Today I whipped up this pumpkin dump cake and it is just as good as the others. In fact, out of the ones I make, this one is my husband's favorite.
Pour into the cake pan.
Allow to cool about 30 minutes before serving. Top with some whipped cream and enjoy! 
The Best Pumpkin Pie Dump Cake
1 (29 oz.) can pumpkin puree (NOT pumpkin pie mix)
1 (12 oz.) can evaporated milk
3 large eggs
1 c. butter, melted
1/2 c. white sugar
1/2 c. brown sugar
1 tsp. ground cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Preheat your oven to 350 degrees. Spray a 9'' x13'' cake pan with cooking spray.
In a medium sized bowl, combine the pumpkin, milk, eggs sugars and spices until well combined.
Pour into the cake pan.
Sprinkle the cake mix over the top. Drizzle with butter. Try to get the entire cake mix covered.
Bake for 55 minutes or until golden brown.
Allow to cool about 30 minutes before serving. Top with some whipped cream and enjoy!
Serves 12 and each serving has 56 carbs.
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