These remind me of dump cakes:
THE BEST EVER PUMPKIN CAKE by: Angela Mattocks
1 large 29 oz can pumpkin
1 box yellow cake mix
1 cup milk
1 tsp cinnamon
1 cup melted butter
1/8 tsp cloves
1/2 tsp salt
1 cup sugar
1/4 tsp ginger
1/8 tsp nutmeg
Prepare pumpkin mixture pour in a 9" by 13" cake pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter pour over yellow cake. Bake at 350 for 1 hour.
Enjoy hot or cold.
Top with home made whipped cream or Cool Whip
Pumpkin Cake Recipe by Diana Rattay
This pumpkin cake is baked, cooled, then topped with whipped cream.
1 cup granulated sugar
3 eggs, beaten
3 1/2 cups canned pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 can (12 ounces) evaporated milk
1 pound yellow cake mix (1 standard box of cake mix)
1 cup chopped nuts
1/4 cup (4 tablespoons butter), melted
sweetened whipped cream or whipped topping
Preheat oven to 350°. Mix together the sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9 x 13 x 2-inch baking pan with waxed paper and pour the mixture in. Sprinkle the dry cake mix on top, then sprinkle the nuts.
Pour melted butter evenly over the cake mix and nuts. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool cake thoroughly. Flip over and remove from pan; remove the wax paper. Top with whipped cream or whipped topping.