Now I'm telling to make this pumpkin dump cake. Because guys, it seriously tops pumpkin pie. I know, right?
The pumpkin layer is like pumpkin pie, just softer, almost like a super thick and firm pudding - that's in bar form. Ok, that's just confusing. And then the crumble on top is thick, sweet, and yep, pure cake mix (ie. pure sugar bliss)
I don't have a lot to say:) because we had State this weekend and the next post will have pics and thoughts from that. Thanks for sticking with me and reading my random posts right now ... I promise after Nationals, there will be more food and less volleyball!
Pumpkin Dump Cake
Recipe Source: Adapted from a friend
Yield: 16 servings
2 (15 oz each) cans pumpkin puree
1/2 cup brown sugar
10 oz evaporated milk
1/2 cup milk
2 teaspoons cinnamon
1/2 teaspoon each nutmeg and allspice
1/4 teaspoon ginger
1/4 teaspoon salt
1 box cake mix (yellow or butter, only)
1/2 cup butter, melted
Whipped cream (optional)
Preheat oven to350. Grease a 9x13 pan.
Mix pumpkin, sugar, milks, eggs, spices, and salt in a bowl. Pour into prepared pan. Sprinkle cake mix evenly over top and drizzle melted butter over cake mix. Bake for 60-70 minutes or until toothpick inserted comes out clean (its okay if it is a little wet) Serve warm or chilled with whipped cream (highly recommended!) Store at room temperature or in the refrigerator, if desired.