If you’ve never heard, can I introduce you to the concept of ‘dump cake?’ While the name is quite unflattering, the concept is genius!
The cake consists of several pantry ingredients and some eggs…involves a few stirs and about an hour in the oven. And all the busy moms rejoiced! Any time I have to make a dessert on the fly, it’s a dump cake.
This particular cake is of the pumpkin variety. And hold the term cake loosely, because this tastes like a pumpkin pie married a cobbler and had a baby. The pumpkin pie layer holds up, but there’s no flour in the mixture to make it a true cake.
Either way, serve it with ice cream and you’ll have everyone cheering your name.
Pumpkin Dump Cake
- 1 (29 ounce) can pumpkin puree
- 3 eggs
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 (12 ounce) can evaporated milk
- 1 t. cinnamon
- 1/2 t. cloves
- 1/2 t. salt
- 1 (18.25 ounce) package spice cake mix
- 1/2 cup chopped pecans
- 1/2 cup melted butter
- Preheat oven to 350 degrees. Grease a 9×13 inch pan.
- In a large bowl, ‘dump’ all ingredients on the list from pumpkin puree through salt.
- Give it all a good stir and pour into pan.
- Sprinkle dry cake mix evenly over the pumpkin filling.
- Sprinkle pecans over the cake mix.
- Drizzle melted butter over all.
- Bake for 50-60 minutes, or until the edges are lightly browned and allow to cool.
That’s it! Sit back and enjoy the accolades.
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