If you have never heard of dump
cake before it was a recipe that became popular in the 80’s by church cookbooks
and potlucks…my mom made them and so did my grandma. You basically dump
in a few cans of fruit in a pan and cover it with cake mix and butter and bake
it.
This is the same idea, only adios
fruit and hola pumpkin!.
Here’s how…
First you dump a can of pumpkin,
a can of evaporated milk, some sugar and some eggs into a bowl…
Pour your mixture into a sprayed 9×13 baking pan and sprinkle a yellow
cake mix on top.
Then you can top it with nuts, but since I don’t
like nuts I topped it with some crushed graham crackers and toffee bits.
Now here’s the kicker…You now melt 2 sticks of
butter and pour that over the entire thing.
Then pop it in the oven and it comes out looking
something like this…minus the spoonful that’s missing because I couldn’t wait.
So, you can stop there…but if you have ice cream in
the freezer, I highly recommend plopping some on top.
Pumpkin Dump Cake
Ingredients
· 1 15 oz. can Pumpkin
· 1 10 oz. can Evaporated Milk
· 1 cup light brown sugar
· 3 eggs
· 3 tsp pumpkin pie spice
· 1 box yellow cake mix
· 1 cup (2 sticks) butter melted
· 1 cup coarsely crushed graham crackers or pecans
· ½ cup toffee bits (optional)
Instructions
1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking
spray
3. In a large bowl combine the pumpkin, evaporated
milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top,
followed by your nuts or graham crackers and toffee chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and
edges are lightly browned.
Notes
Serve with ice cream or whipped
cream
From the blog: cookiesandcups.com