Pumpkin Dump Cake
* Prep 10 min
* Total60 minutes.
· An easy fall cake that is "dumped" into a pan and baked.
1can (29 oz) pure pumpkin (not pumpkin pie filling) Save $
1can (12 oz) evaporated milk Save $
3 whole eggs
1cup white sugar Save $
3teaspoons cinnamon Save $
1box Betty Crocker Super Moist yellow cake mix Save $
1cup chopped pecans (optional) Save $
3/4cup butter, melted
Hide Images1. Preheat oven to 350°F and grease a 9x13 baking dish.
* 2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon
until well blended. Spread pumpkin mixture in prepared baking dish. Mixture
will be very wet.
* 3. Sprinkle cake mix evenly on top of the batter. If adding pecans,
sprinkle them over the cake mix. Pour melted butter over the top of the cake
mix. Bake 50 minutes.
* 4. Cool completely. Top with whipped cream or ice cream.
Serving Size: 1 Serving
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
* Dump cake -- not the most eloquent name for a dessert, but it's
amazing! Simple, decadent, and always a crowd pleaser. Straight pumpkin out
of the can isn't really that appetizing, so add some cinnamon and sweeten it
up a bit with some simple ingredients. The smell of the pumpkin and spices
baking will bring fall right into your house. This is the great alternative
to your everyday pumpkin pie, for those of you who want to switch it up a
bit. The result is a creamy pumpkin layer topped with a buttery crust. Enjoy
this pumpkin dessert with some whipped cream or a big scoop of ice cream.
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