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Pumpkin dump cake with ice cream and caramel

Pumpkin Dump Cake with Caramel and Ice Cream

5 from 1 vote
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Ingredients
  

  • 1 15 oz can pumpkin
  • 1 10 oz can evaporated milk
  • 1 cup light brown sugar
  • 3 teaspoons pumpkin pie spice
  • 3 eggs
  • 1 box yellow cake mix
  • 1 cup melted butter
  • to taste Marzetti's caramel dip
  • 1 scoop vanilla ice cream

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9×13 baking pan with nonstick spray and set aside.
  • In a large mixing bowl blend the pumpkin, milk, sugar, eggs, and pumpkin pie spice. Combine and pour into your prepared pan.
  • Sprinkle the entire box of cake mix on top.
  • Pour your melted butter uniformly on top.
  • Bake for 45-50 minutes until center is set and edges are browned.
  • Bake for 45-50 minutes until center is set and edges are browned.
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