PUMPKIN SPICE DUMP CAKE
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- 15 ounce can soild pack pumpkin
- 12 ounce can evaporated milk
- 1 c
- 5 tsp
- pumpkin pie spice
- 1/2 tsp
- cake mix box (spice cake)
- 1 c
- pecans or walnuts, chopped
- 1/2 c
- butter, melted
1Preheat the oven to 350 degrees. Grease and flour a 9 x 13 pan.
2In a large bowl whisk,pumpkin,eggs,sugar,pumpkin pie spice and salt. Stir in the milk then beat in the eggs, one at a time. Gently mix 1/2 of the cake mix into the pumpkin mixture. Pour the pumpkin mixture into the pan.
3Sprinkle the remaining cake mix and chopped nuts over the top of the pumpkin mixture. Then drizzle the metlted butter over the top of the entire cake batter.
4Bake in oven for 55 minutes. Check for nicely browned edges. Cool a bit berore serving, or serve it completely cooled, Also great with ice cream on top.
5YOU CAN ALSO DRIZZLE MELTED CARAMEL TOPPING OVER TOP. I'VE USED THE TOPPING THAT GOES OVER ICE CREAM.