Sunday, November 6, 2011

Pumpkin Dump Cake

Okay most of you out there know or have heard of dump cake.  As the name implies you dump everything in a pan and it sorts itself out in the oven and becomes a sweet treat.  I have always 'kinda' liked dumpcake...but it was super sweet to me and I always needed unsweetened whipped cream or something to tame that over the top sweetness.  I always preferred a more tart fruit like cherry to a sweeter fruit like strawberry or raspberry...for the same reason.  However I have been seeing recipes all over with a pumpkin version of dump cake. So after reading about 12 different versions I decided to give my own version a whirl and see what happens....what happens is YUMMMMMMMMY!
A big hit in our house that is for sure.  We have even voted to add it to the Thanksgiving Line up of desserts...this is a big deal!
So here is my version of.....

Pumpkin Dump Cake

  • 1 15 oz can Pumpkin Puree
  • 1 12 oz can Evaporated Milk
  • 1 cup dark brown sugar
  • 3 eggs
  • 3 tsp pumpkin pie spice
  • 1 box yellow cake mix
  • 2 sticks butter melted
  • 1 cup pecans chopped
    Preheat oven to 350..spray a 13x9 baking dish with PAM.
    Combine the pumpkin, evap milk, sugar, eggs, and spice and pour into the prepared pane.
    Sprinkle the entire box of cake mix evenly over the pumpkin mixture. Then sprinkle the nuts evenly over the mixture.  Pour the melted butter evenly over all.  Bake 45 - 55 minutes until the edges are lightly browned and center is set.
    I served it with fresh whipped cream that I added 2 tbl sugar and 1 tea pumkin spice to.

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