Bless you, Pinterest. I’ve discovered yet another most delicious holiday treat. I bring you… Pumpkin Dump Cake!
Well, actually Cookies & Cups brings you this fabulous recipe. I only tweaked it a wee bit. I just made it tonight and it was “the best dessert you’ve made so far” according to my husband. Now, that’s quite the review. How can something this easy be so dang amazing? It’s true, folks. See for yourself.
Pumpkin Dump Cake
Recipe type: Dessert
Prep time:
Cook time:
Total time:
This delicious fall dessert was such a hit, my husband claimed it to be the best dessert I've made yet. I found the original recipe at www.cookiesandcups.com and tweaked it a bit for my liking.
Ingredients
- 1 15oz can of pumpkin puree
- 1 10oz can of evaporated milk
- 1 cup brown sugar
- 3 eggs
- 3 tsp pumpkin pie spice
- 1 box yellow cake mix
- 1 cup (2 sticks) melted butter
- 1 cup graham cracker crumbs
- ½ cup chopped pecans (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees
- Spray a 9x13 baking dish with cooking spray
- In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Whisk together.
- Pour mixture into prepared dish.
- Sprinkle the entire box of cake mix on top of mixture, followed by graham cracker crumbs, nuts and chocolate chips.
- Pour the melted butter evenly on top.
- Bake for 45-50 minutes until center is set and edges are lightly browned.
- Let cool for 10-15 minutes before serving.
- Best served warm with a scoop of ice cream or topped with whipped cream.
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I am sure this would be great with butterscotch chips subbed for the chocolate chips. Have this is the oven right now as you have it. Cant wait!