Pumpkin Dump Cake!!!

This time of year, I usually like to make pumpkin pies for Thanksgiving. With the growth of my family and the intense schedule of school and work, I began searching for something that would be easier. I found this recipe and realized it was worth trying. Definitely became a new favorite of ours and loved by everyone we've made it for.

Ingredients:
1 can (15 oz) - Pumpkin Puree (not pumpkin pie mix)
1 can (12 oz) - Evaporated Milk
3 Large Eggs
1 Cup Sugar
1 tsp. Cinnamon
1 box Gluten Free White Cake mix
1 Cup Butter, melted

Directions:

1. Preheat oven to 350° F. Spray 9x13 pan with nonstick spray.
2. Mix pumpkin, evaporated milk, eggs, sugar, and cinnamon in a medium bowl. The mixture will be a liquid-y state.
3. Pour mixture into pan.
4. Sprinkle cake mixture on top pumpkin mixture, evenly distributed all over.
5. Drizzle butter over the cake mixture.
6. Bake for about 55-60 minutes. It will still be slightly jiggly when it comes out, but as it cools it will harden up. Let cool for approximately 30 minutes prior to serving. Serve with Whipped Cream!
7. Refrigerate any leftovers. If you like to eat it warm, heat up each piece for a few seconds in the microwave.