Mom's Pumpkin Dump and Berry Cobbler Dump

**My Mom always made this and still makes this quite frequently. This recipe follows the ingredients on the back of a Libby's 100% pumpkin 29oz can and then she adds the cake mix to the top.**

Pumpkin Dump

1 29oz can Libby's 100% pumpkin

1 1/2 cups sugar

4 eggs

2-12oz cans evaporated milk

1 tsp salt

3-4 tsp pumpkin pie spice or cinnamon (my mom always uses pumpkin pie spice and never uses cloves like other recipes)

1 box yellow cake mix

1 stick butter, melted

Preheat oven to 350 degrees and grease a 9x13 baking dish. In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar and spices. Mix well. Pour into the baking dish. Sprinkle the dry cake mix evenly over top of the pumpkin mixture. Drizzle the melted butter evenly over top. Bake at 350 degrees for about 1 hour. Watch closely after about 45 minutes.

Berry or Cherry Cobbler

2 cans Comstock berry pie filling or cherry pie filling

1 box yellow cake mix

1 stick melted butter

Pour both cans of pie filling into a 9x13 baking dish. Sprinkle the box of cake mix evenly over top. Drizzle the melted butter evenly over the top of the cake mix. Bake at 350 degrees for 35-45 minutes or until golden brown.