Pumpkin Dump Cake

1 29-oz. can pumpkin puree

1 overripened banana, mashed

4 eggs

1/2 C. packed brown sugar

1/4 C. white sugar

2 Tbs. molasses

1 12-oz. can evaporated milk

4 tsp. pumpkin pie spice (or to taste)

1/2 tsp. salt, optional

1 18.25 ounce package spice cake mix (I used one with pudding in the mix)

1/2 C. chopped pecans

1 stick (1/2 C.) melted butter

1 small can of pineapple chunks

Spray a 3 quart crockpot with non-stick cooking spray.

In large bowl, combine eggs, sugars, molasses, milk and spices with a fork or spoon. Mix in the pumpkin puree and mashed banana until all is well blended. Pour pumpkin mixture into crockpot.

Drain the pineapple and evenly spread it over the pumpkin mixture. Sprinkle dry cake mix over pumpkin mixture and level. Sprinkle pecans 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 1/2 hours or 5 - 6 on low or until the top cracks.

This is actually more like a custardy pudding consistency, but it reminded me so much of the original dump cake recipe, I couldn't help myself but to call it crock pot pumpkin dump cake. It's also wonderful served with sweetened whip cream.

*NOTE* To keep dessert from being soggy, place a paper towel on top of the crock and let the lid hold it in place. The paper towel will absorb all the condensation.