Pumpkin Dump Cake

1 29-oz. can pumpkin puree

4 eggs

1/2 C. packed brown sugar

1/4 C. white sugar

2 Tbs. molasses

1 12-oz. can evaporated milk

3-4 tsp. pumpkin pie spice or to taste

1/2 tsp. salt, optional

1/4 C. brandy, optional

1 18 1/4-oz. package spice or carrot cake mix

1/2 C. chopped pecans, optional

1 stick (1/2 C.) melted butter

Spray crockpot with non-stick cooking spray. In large bowl, combine eggs, sugars, molasses, milk and spices (along with the brandy, if desired) with a fork or spoon. Mix in the pumpkin puree until all is well blended. Pour pumpkin mixture into crockpot. Sprinkle dry cake mix over pumpkin mixture and level. Sprinkle nuts, if desired, over the cake mix. Drizzle melted butter over top of dry cake mix. Place lid on crock pot and turn on high for 3-3.5 hours or 5-6 on low or until the top cracks.

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