Recipe
Boozy Pumpkin Dump Cake:
½ cup bourbon
1, 15 ounce can pure pumpkin
1, 10 ounce can evaporated milk
3 eggs
1 cup sugar
3 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter, melted
Bourbon Cream:
1 cup heavy whipping cream
1 ½ tablespoons bourbon
2 tablespoons sugar
For the boozy  pumpkin dump cake: Preheat the oven to 350 degrees Fahrenheit.
Combine bourbon, pure pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Stir to combine and pour into a greased, non-stick, 13x9 inch pan. Layer the entire box of cake mix on top, followed by pecans or preferred topping and finish with melted butter.
Bake for 45-50 minutes until edges are lightly brown.
For the bourbon cream: Beat heavy cream until soft peaks form. Then, gently fold in bourbon and sugar. Beat again until fully combined. *Add more bourbon if desired. Plop onto dump cake and enjoy.
