Pumpkin Spice Dump Cake
By
Marieann Johansen
@blstranger
8
This is a tiny bit more work then the regular dump cake, but well worth the effort.
Blue Ribbon Recipe
Sweet and amazingly moist with a nutty crumb topping, this pumpkin spice dump cake recipe is ideal for your holiday table, bake sale or potluck. You won't believe this is a dump cake. The pumpkin flavor really shines. Served hot it's almost like a pumpkin cobbler. Yum!
Ingredients
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1 can(s)pumpkin, 15 oz.
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1 can(s)evaporated milk, 12 oz.
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4eggs
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1 csugar
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5 tsppumpkin pie spice
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1/2 tspsalt
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1 pkgspice cake mix or yellow cake mix, 18.25 oz.
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1/2 cbutter (melted)
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1 cnuts any type (chopped), I use almonds
How to Make Pumpkin Spice Dump Cake
- Preheat the oven to 350F. Grease and flour a 9 x 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 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.
