Tuesday, November 19, 2013

Tasty Tuesday: Pumpkin Dump Cake

The name of this cake isn't overly appetizing, but it has nothing but rave reviews online! I think we may be adding this one to our Thanksgiving menu this year!

The Ingredients:

  • 1 15-oz can pumpkin puree
  • 1 10-oz can evaporated milk
  • 1 cup brown sugar
  • 3 eggs
  • 3 tsp pumpkin pie spice*
  • 1 box yellow cake mix
  • 1 cup (2 sticks) butter, melted
  • 1 cup graham crackers or pecans, coarsely crushed
  • 1/2 cup toffee bits (optional)

*If you don't have pumpkin pie spice, substitute the following spices:

  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • pinch of nutmeg

The Directions:

Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray.

In a large bowl, combine pumpkin, evaporated milk, sugar, egg & pumpkin pie spice. Stir to combine. Pour in prepared pan.

Sprinkle the entire box of cake mix on top of pumpkin mixture, followed by pecans or graham crackers & toffee bits (if desired).  Pour melted butter evenly on top.

Bake for 45-50 minutes until center is set & edges are lightly browned. Can be served with ice cream or whipped cream.

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