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Pumpkin Cobbler made especially easy with a cake mix topping! This pumpkin cobbler/dump cake is extra easy to make thanks to the cake mix topping. Most traditional dump cakes just “dump” the powdered cake mix on top of the filling, however, I’ve discovered it leaves some very undesirable powdery and lumpy spots in the cake.
Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans. Bake in the preheated oven until golden brown, about 1 hour.
Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan. Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan.
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