As some of you know I am not a huge pumpkin fan. I like the looks of them, I like the carving of them…but the taste, not so much.
I mean, it’s ALRIGHT, but you won’t ever see me eating a slice of pumpkin pie on Thanksgiving. Nope.
I think it’s a texture thing, like pudding or flan. Can’t do it. I believe the copious amounts of snot my children have produced since birth have turned me off to anything of that same consistency.
Call me crazy.
Now, seeing as I won’t eat pudding because of the globby consistency, you might find it funny that I WOULD eat a cake with the word “dump” in it.
BUT put together pumpkin and “dump” and you have a dessert that I WILL eat.
I know I have made no sense whatsoever today, but I am in a dump cake coma.
If you have never heard of dump cake before it was a recipe that became popular in the 80’s by church cookbooks and potlucks…my mom made them and so did my grandma. You basically dump in a few cans of fruit in a pan and cover it with cake mix and butter and bake it.
This is the same idea, only adios fruit and hola pumpkin.
First you dump a can of pumpkin, a can of evaporated milk, some sugar and some eggs into a bowl…
Then pop it in the oven and it comes out looking something like this…minus the spoonful that’s missing because I couldn’t wait.
- 1 15 oz can Pumpkin Puree
- 1 10 oz can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs
- 3 tsp pumpkin pie spice
- 1 box yellow cake mix
- 1 cup (2 sticks) butter melted
- 1 cup coarsely crushed graham crackers or pecans
- ½ cup toffee bits (optional)
- Preheat oven to 350
- Spray a 9×13 baking pan lightly with cooking/baking spray
- In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
- Pour into your prepared pan.
- Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
- Pour your melted butter evenly on top.
- Bake for 45-50 minutes until center is set and edges are lightly browned.