Tuesday, November 25, 2014

Tasty Tuesday: Pumpkin Dump Cake

This cake was a "Tasty Tuesday" recipe last November, & the week of Thanksgiving just seemed like the right time to share it again! It's good. So, so good.  And easy. So, so easy.

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 like toffee, you NEED to add these!)

*If you don't have 3 tsp pumpkin pie spice, substitute the following:
  • 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 into prepared pan.

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

Bake for 45-50 minutes until center is set & edges are lightly browned. Serve with ice cream, whipped cream or as is... it's delicious any way you eat it!

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