I don’t know what has gotten into me. Oh wait, yes I do. There’s just something about autumn. Crisp air, cool breeze, clear skies, warm colors, and mid-afternoon football games. With all these things that should be labeled beyond lovely, the flavor of pumpkin is integrated into all of it. Pumpkin is good in just about everything except for pies. That’s right. You heard me. Pumpkin pie? Yuck. Well, not yuck, but more like, “yuck to the consistency”. I found this recipe for PUMPKIN DUMP CAKE on pinterest/this blog [which is one of my favorite things]. So here you go: Punkin’ Dump Cake:
- 1 15 oz can Pumpkin Puree
- 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
- 1/2 cup toffee bits (optional)
- Preheat oven to 350
- Spray a 9×13 baking pan lightly with cooking/baking spray
- In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
- Pour into your prepared pan. **Note: this will be a runny consistency, don’t be alarmed**
- Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
- Pour your melted butter evenly on top.
- Bake for 45-50 minutes until center is set and edges are lightly browned.
I took this to work for a “Pinterest Potluck” and no one could get enough of it! People kept coming to my office throughout the day stealing little pieces. I would definatley recommend using HEATH toffee bits. It adds just a little bit of Chocolate (yum).