Pumpkin Pie Cake

Pumpkin Pie Dump Cake

4 eggs beaten
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
2 teaspoons pumpkin pie spice*
1 teaspoon salt
1 (18 1/2 ounce) package Gluten Free yellow cake mix ** (I used a 15 oz box & it worked fine!)
1 cup chopped pecans or walnuts
1 cup butter, melted

Optional: whipped topping, additional chopped nuts, cinnamon

Preheat oven to 350*.
Combine eggs, pumpkin, milk, sugar, spice and salt.
Mix well then pour into an UNgreased 13 X 9 baking pan.
Sprinkle dry cake mix evenly over mixture.
Drizzle melted butter around cake mix.
Sprinkle nuts over cake mix & butter.
Do NOT stir!!!
Bake for 45 min to 1 hour. Test doneness with toothpick.
Cake should be moist.
You can serve with whipped topping, additonal nuts and or cinnamon.

I used a Gluten Free cake mix!
If you don't have pumpkin spice you can use a mixture of cinnamon, nutmeg, cloves and ginger.
I used 1 tsp of cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves and just a little ginger.

Gluten free crustless pumpkin pie