Pumpkin-Spice Dump Cake
Blue Ribbon Recipe
Who wants some holiday comfort food? Me! Me! And this fits the bill to a tee! Sweet, nutty and amazingly moist, this recipe is ideal for your holiday table, bake sale or potluck. The Test Kitchen
1 can(s)15oz. pumpkin
1 can(s)12 oz. evaporated milk
5 tsppumpkin pie spice
1 pkg18.25 oz. spice cake mix or yellow cake mix
1/2 cbutter (melted)
1 cnuts any type (chopped) i use almonds
How to Make Pumpkin-Spice Dump Cake
- Preheat the oven to 350F. Grease and Flour a 9x 13 pan.
- In a large bowl whisk, pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt. Gently mix 1/2 of the cake mix into the pumpkin mixture. Pour the pumpkin mixture into the 9x13 pan.
- Sprinkle the remaining cake mix and chopped nuts over the top[ of the pumpkin mixture. Then drizzle the melted butter over the top of the entire cake batter.
- Bake in a 350F oven for 55 minutes. Check for nicely browned edges.
Cool a bit before serving, or serve completely cooled. Serve from the baking pan.
A scoop of ice cream with this is great.