spiced pumpkin dump cake
I found this recipe by Pam Bell at Skinny Sweets Daily. The PinchIt button didn't work so I've had to retype it. I have never used seltzer in a cake before but may solve my hesitation with making a pumpkin dump cake, that being the heaviness of the pumpkin. Since this is October, as soon as the family finishes yesterday's bake, this will be up for trial.
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prep time
35 Min
cook time
45 Min
method
Bake
yield
Ingredients
- 1 box 1 box spiced cake mix
- 1 can plain seltzer
- 3/4 cup canned pumpkin puree
- 2 tablespoons butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon cinnamon
- 1 large egg, lightly beaten
- - pumpkin chips, optional
- - cinnamon sugar for top, optiona
How To Make spiced pumpkin dump cake
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Step 1Preheat oven to 350 degrees, mist a square cake pan with cooking spray and set aside.
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Step 2In a large mixing bowl, add all ingredients except the chips and cinnamon sugar.
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Step 3Using a hand held mixer, mix until all is combined and batter is fluffy. Use a rubber spatula to dip down deep to get any dry mix, make sure all is completely mixed well.
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Step 4Pour batter into pan and smooth out. Toss chips if using and sprinkle cinnamon sugar over the top of cake.
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Step 5Bake around 30 to 40 minutes until cake springs back when lightly touched and toothpick comes out clean or with dry to moist crumbs. Try not to over bake. Check after 30 minutes. Return to oven if needed.
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Step 6Let cake cool in pan until almost completely cooled. Cut into squares and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Pies
Category:
Fruit Desserts
Tag:
#Quick & Easy
Keyword:
#Thanksgiving
Keyword:
#pumpkin
Keyword:
#cake-mix
Keyword:
#Dump Cake
Keyword:
#spice cake
Keyword:
#Dessert
Method:
Bake
Culture:
American
Ingredient:
Flour
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