Pumpkin Dump Cake (aka pumpkin coffee cake)

Author: Julia Pacheco
Ingredients
15 oz can pumpkin purée
12 oz can evaporated milk
1/2 cup sugar
3 eggs
1 tsp cinnamon
15 oz box spice cake mix
1 and1/2 sticks butter, sliced super thin

Directions
Preheat oven to 350 degrees
Into a medium sized bowl add the pumpkin purée, evaporated milk, sugar, eggs, and cinnamon beat well.
Grease a 9x13 baking dish with non-stick spray.
Pour this mixture into the baking dish.
Sprinkle the box of cake mix over the top - don’t mix it.
Place the slices of butter over the cake mix bake for 45-50 minutes.
IMPORTANT: Allow to cool completely in the refrigerator.
Top with whipped cream or ice cream.