CrockPot Pumpkin Dump Cake
Ingredients
15 ounces Canned Pumpkin Puree
12 ounces Canned Evaporated Milk
4 large Eggs
1 ½ cups Granulated Sugar
2 teaspoons Pumpkin Pie Spice
½ teaspoon Kosher Salt
18.25 ounces Yellow Cake Mix
½ cup Butter (melted)
1 cup Chopped Pecans (optional)
Directions
In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
Add to the bottom of a 6 quart or larger slow cooker and spread evenly.
Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture.
Add melted butter evenly over the top of the dry cake mix.
Sprinkle top with chopped pecans if using.
Cover and cook on HIGH for 2 hours.
