Pumpkin Dump Cake

I know I told you all to make the pumpkin bread because it is the best pumpkin bread I've ever made.

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

3 eggs

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.