Tuesday, August 30, 2011

Pumpkin Dump Cake

Don't let the name of this dessert scare you off.  I will be the first to admit that it's not all that desirable sounding and what a deception that is because it is probably mine and my family's most favorite thing.  It is called Pumpkin Dump Cake because of the method of creating it.  You literally are dumping one ingredient right on top of the other, making it very simple and quick to assemble.  It truly tastes like an upside down pumpkin pecan pie, but without all of the work.  I should rename it to be called simpler than pumpkin pie.  But, then that takes all the fun out of telling people about my dump cake.

1- 29oz. can of pumpkin
1- 12oz. can of evaporated milk
3 eggs (at room temperature)
3 tsp. of ground cinnamon
1 tsp. of salt
1 cup of sugar
1 box of yellow cake mix
3/4 cup of pecans (chopped)
3/4 cup of real unsalted butter (melted)
cool whip and ground nutmeg for garnish

-Preheat your oven to 350*.  In a large mixing bowl, stir together the pumpkin, evaporated milk, eggs, cinnamon, salt and sugar.  Pour the batter into a 9"x13" baking dish.  Evenly sprinkle the cake mix over the top, toss on the nuts and drizzle it all over with the melted butter.  Bake for 55-65 minutes or until the top of the cake begins to lightly brown.  Allow to cool completely before cutting.  Serve with a dollop of whip cream and a sprinkle of nutmeg on top.  Serves 16.  Enjoy!

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