Crockin’ Moms Pumpkin Dump Cake!

1 1/2 cups of white sugar
2 (15 oz) cans pumpkin puree
1 Tbsp pumpkin pie spice
1/2 tsp salt
4 eggs
1 (18.25 oz) white or yellow cake mix
1 stick of butter

combine the eggs,sugar, pumpkin puree, pumpkin pie spice and salt. In a medium mixing bowl combine the cake mix and the butter. Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly. Sprinkle the cake mix on top of the pumpkin .Place a double layer of paper towel on top of your slow cooker the lid over the paper towel and make sure it is secure. (The paper towels will prevent condensation from dripping onto the cake) Cover and cook on LOW for 3-4 hours. Remove the lid and turn to warm. Let sit on warm for 20-30 minutes and then serve with vanilla ice cream, whipped cream or pumpkin ice cream.

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