PUMPKIN DUMP CAKE

PUMPKIN DUMP CAKE

1 (29 oz.) can pumpkin 1/2 c. sugar 1/2 c. brown sugar 1 (13 oz.) can evaporated milk 3 eggs 4 tsp. pumpkin pie spices 1/2 tsp. salt 1 box yellow cake mix 1 1/2 cubes (3/4 c.) butter, melted 1 c. pecans, chopped Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all.Bake at 350°F for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serves 12 to 15.