Thursday, October 10, 2013

Pumpkin Pie Dump Cake!

Warm Lovin' from the Oven...

Pumpkin Pie Dump Cake

I love pumpkin anything... pumpkin pie, pumpkin bread, pumpkin muffins, pumpkin lattes, pumpkin seeds, pumpkin cookies, you get the picture?  Well today my son John was coming over to do some laundry and he really likes pumpkin pie, but I was feeling a little lazy and didn't feel like making pie crust so I pulled this easy pumpkin cake recipe out of my vault and thought I would give it a try.  It turned out awesome, just like I remembered and it was quick and easy... I whipped it up in no time!  I am sure he will think I slaved over a hot stove for hours!

1 16oz. canned pumpkin
12 oz. evaporated milk (I used fat free)
1 1/2 cups sugar
3 eggs
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 yellow cake mix
1 cup butter (2 sticks)
1 cup chopped nuts (pecans or walnuts)

Pre-heat oven to 350 degrees. Mix pumpkin, evaporated milk, eggs, sugar, salt, & spices.

Pour into a 9" x 13 "  sprayed pan (I used a glass dish)

Sprinkle cake mix over entire pumpkin mixture.

Pour the 1 cup melted butter over the dry cake mix.

 Chop 1 cup nuts and sprinkle over cake mix in pan.

Bake at 350 degrees for 55 minutes.

Eat it warm or cold, whatever way you like your pumpkin pie, and then just sit back and let the compliments roll in.

I like mine with a dollop of whipped cream or cool whip on top!  YUMMY!

I hope you enjoy this little taste of fall as much as we did!

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