Just to keep you updated, we are on recipe #3 (another dessert, of course) of #PumpkinWeek2015.
Be sure to check out my fellow pumpkin lovers who are also participating:
Today, we have cake. A sooo very easy cake. You literally dump all the ingredients into your pan and tada! Cake! Flippin' amazing, isn't it? Love it.
This has nice, moist, pumpkin base with a crunchy, sweet, cake-mix topping. Oh, and don't forget the huge dollop of whipped cream for the top. It's a must!
Perfect for your fall holidays or potlucks.
If you would like to join us, just use the hash tag #PumpkinWeek2015 on Instagram and we will be sharing our favorites at the end of the week!
Pumpkin Dump Cake
Prep Time: 00:15
Cook Time: 01:00
Ingredients (Serves: 8-10)
- 1 box, vanilla cake mix (yellow and spice flavor will also work)
- 12 oz can of evaporated milk
- 3 eggs
- 1 cup brown sugar
- 1/2 tsp ground cinnamon
- 15 oz can of pumpkin puree
- 2 sticks, butter, melted
Preheat oven to 350 degrees. Grease an 9 x 13 baking dish.
In a mixing bowl, combine evaporated milk, eggs, brown sugar ,cinnamon and pumpkin puree. Mix until fully combined. Pour on the bottom of your baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Drizzle with melted butter.
Bake for 50-60 minutes.
Let cake site for 20-30 minutes before cutting.