Well, folks, it’s that time of the week. I’m sure now that you’ve had a taste of my culinary talent you’ve been biting your fingernails waiting for this day. And this week’s recipe is a good one. A really good one. Like, a sinfully good one. If you like pumpkin. If you don’t…move, on my friend. Go find some stellar recipe for one of the “traditional” dessert ingredients, like apples or chocolate. However, if pumpkin rocks your world like it does mine…read on.
I recently posted that I am restarting a weight loss endeavor and this recipe DOES NOT fit into that mold. Why? Not necessarily because of the fat-laden, calorie-heavy ingredients. But because I. CAN. NOT. STOP. MYSELF. FROM EATING. IT. Plain and simple. I need to start a support group for Dump Cake Addicts. Actually, I imagine it would be a combo Dump Cake/Lazy Dessert-Makers support group since this is the easiest recipe ever. Which makes me love it even more. Anything that delivers me the hugest payoff with the least effort given is A-Okay by me.
Tis’ the season of pumpkins so patronize your local pumpkin patch and pick out your favorite one. You should know that being the founding member of the Dump Cake/Lazy Dessert-Makers support group, I, of course, used canned. Shocker. Here goes…
Pumpkin Dump Cake Recipe
- 1 (29 oz.) can pumpkin puree – not pumpkin pie filling
- 3 eggs
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 (12 oz.) can evaporated milk
- 2 tsps. pumpkin pie spice
- 1/2 tsp. salt
- 1 pkg. (18.25 oz.) spice cake mix
- 1/2 cup melted butter
- Preheat oven to 350 degrees; grease a 9×13 inchcasserole pan.
- In a large bowl, combine pumpkin puree, eggs, both sugars, and milk. Mix well. Add pumpkin pie spice and salt. Pour mixture into prepared pan.
- Sprinkle cake mix over the pumpkin mixture, covering evenly.
- Pour melted butter over the top of cake mix. Make sure and coat dry cake mix well.
- Bake for 50-60 minutes (until edges begin to brown). To test doneness: insert knife or toothpick into center of cake. Should come out clean but not dry. Do not overcook your pumpkin cake. It will continue to set once you remove from oven and cool.
Serve with whipped cream (I actually make my own…I know, I still can’t believe it myself) and enjoy the heck out of this pumpkin dump cake.
Love to all, Mindy
Oh my! This sounds absolutely fabulous!!! I loooove pumpkin. I will be trying this recipe friday probably. Thanks!
Well, I think you’re gonna like it! Let me know!
If I made that, I’d eat the entire thing in one sitting. No shame in that
Yup, you would. I did. Feel a teensy bit of shame about it. =)
Arrgh! That looks so good! I want to make it tomorrow while I’m home with yet another sick child and I have everything but the spice cake mix! Oh the frustration.
Okay, try a yellow cake mix. I think that would work just as well. Oh, no. I’m not an enabler… =)
I just made this and ate a HUGE helping still warm. Delicious! Kind of like pumpkin cobbler. Thanks!
Yay! I’m so glad I was able to drag somebody over to the dark side with me! Thanks for posting me and letting me know! =)