Pumpkin Dump Cake.
https://www.aroundmyfamilytable.com/pumpkin-dump-cake-recipe/INGREDIENTS
1 small can pumpkin (not pumpkin pie filling)
12 oz can evaporated milk or coconut milk
2 eggs
1 cup sugar
3 tsps pumpkin pie spice
1 box yellow cake mix (or 2 boxes GF Yellow cake mix)
1 cup whole pecans
3/4 cup melted butter (dairy free or regular)
INSTRUCTIONS
Preheat oven to 350F and spray a 9×13 baking dish with non stick cooking spray. Set aside.
In a large bowl, combine pumpkin, evaporated (or canned coconut) milk, eggs, sugar, and pumpkin pie spice. Mix until well blended. Pour pumpkin mixture into prepared baking dish. Evenly sprinkle cake mix over the top of the batter. Sprinkle pecans over the cake mix then pour melted butter over the top.
Bake for 50 minutes at 350F. Check for doneness by inserting a knife or toothpick, when removed it should come out fairly clean. Allow cake to cool before cutting. Serve warm, room temperature, or cold. Garnish with whipped topping. Keep any leftovers refrigerated.
Notes: This recipe is delicious with 2 gluten free mixes and dairy free swaps!
~~~~
I used canned coconut milk and skipped the pecans.
After I poured on the melted butter, I should have swirled it a bit more to cover all the cake mix, but the few spots not wet were still really tasty.