Pumpkin Spice Dump Cake

INGREDIENTS

• 2x30 oz cans pumpkin pie filling — *NOT 100% pure pumpkin (see note below)
• 1x15.25 oz box spice cake mix
• 2 sticks unsalted butter (226g total)
• *optional: 1/2 teaspoon cinnamon

DIRECTIONS

1. After greasing a 9×13 baking dish, dump the cans of pumpkin pie filling into the dish and spread it out evenly. If using pure pumpkin, first empty the cans into a bowl, add the sugar and spices, and then pour the filling into the baking pan.
2. If you want to add extra cinnamon or other spices, sprinkle them on top of the pumpkin pie filling.
3. Sprinkle the raw cake mix on top of the cobbler, and then use a fork or spoon to smooth it out.
4. Slice 2 sticks of butter into small pads and lay them on top of the cake mix.
5. Bake at 350F, uncovered, for 1 hour (60 minutes).

NOTE

*This recipe requires pumpkin pie filling, which already has sugar and spices. If you accidentally buy cans of 100% pure pumpkin you can still make this recipe. Empty the cans into a bowl and then mix in:

• 1 cup light brown sugar (240g)
• 1 Tablespoon pumpkin pie spice (or a combination of cinnamon, nutmeg, and other fall spices)