Tuesday, November 24, 2015
Pumpkin Dump Cake for Fall
Pumpkin Dump Cake
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans or walnuts
1/2 cup toffee bits (optional)
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.
Note: Cover with aluminum foil near end if nuts start to get too brown.
Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely.
Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening.
Garnish with whipped cream, if desired.