Cookin’ with Carolyn Pumpkin Dump Cake

Not your usual dump cake. You have to mix the filling (usually you just dump a fruit filling)
Pumpkin Dump Cake
1-1/2 cups half-and-half
1 cup brown sugar
3 large eggs
1-1/2 tsp. nutmeg
1 tsp. cinnamon
3/4 tsp. ground ginger
1-1/2 tsp. vanilla extract
2 (15-oz.) cans pure pumpkin
1 cup unsalted butter, melted
1 box yellow cake mix
Whipped cream for garnish (opt.)
Freshly grated nutmeg for garnish (opt.)
Preheat oven to 350 degrees. Grease a metal 9-x-13 in. baking dish with cooking spray.
In a large mixing bowl, whisk together half-and-half, sugar, eggs, nutmeg, cinnamon, ginger, and vanilla until well combined. Add pumpkin and whisk to combine, Once fully incorporated, whisk in 1/4 cup of the melted butter. Evenly spread mixture in prepared baking dish. Sprinkle cake mix evenly over pumpkin mixture. Drizzle remaining 3/4 cup melted butter on top of cake mix, and use a spoon to gently spread the butter around, encouraging the butter to soak into the cake mix. Bake until top is browned and fully cooked through, about 1 hour. Allow to cool to room temperature for filling to set completely. Serve with whipped cream and more nutmeg, if desired. Serve warm or chilled. Enjoy!