Pumpkin Pie Dump Cake

Annamaria Settanni McDonald

By
@ArtByASM

I think I am in love with this recipe. I like Pumpkin Pie but this makes me love Pumpkin Pie. It's a great twist to the usual pumpkin pie during the holidays and a great dessert for all year round. I love serving this warm with whip cream and top it with either cinnamon sugar or caramel topping. The top crust in this makes a great fool proof crust and is perfect to add to the spices in the pumpkin layer. It's one of those comforting and soothing the soul desserts. Perfect with that cup of coffee or tea.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

50 Min

Ingredients

PUMPKIN PIE FILLING

29 oz
packed pure pumpkin puree
2/3 c
sugar
1 can(s)
sweetened condensed milk
3 tsp
pumpkin pie spices
3
eggs
1/2 tsp
salt

TOPPING

1 box
yellow cake mix
2 stick
butter
pecans whole or chopped

Directions Step-By-Step

1
Preheat oven to 350'F.
Place all ingredients in large bowl.
2
Mix all filling ingredients together until well incorporated with hand mixer.
3
Pour filling into a lightly greased or sprayed 9x13 inch baking pan. Sprinkle yellow cake mix on top of filling.
4
Melt 1 1/2 sticks of butter and drizzle over cake mix layer.
5
Cube other 1/2 stick of butter and place on top of cake in different places. Place whole pecans or coarsely chopped pecans on top of cake mix layer.
6
Bake for about 55 minutes or until top is lightly browned and filling seems set but still jiggly.
7
Garnish with Whip Cream and a sprinkle of Pumpkin Pie Spice, cinnamon sugar, leave plain or top with caramel or all mentioned! (it's fabulous just on it's own and the pecans kind of become candied pecans with a great crunch!) =)

About this Recipe