it's that time of the year. pumpkin lattes, pumpkin pies, pumpkin rolls, pumpkin seeds, pumpkin this and pumpkin that. it's all delicious. last week we had friends over to have a fall dinner complete with homemade chicken noodle soup, mashed potatoes, rolls, pumpkin pie, cinnamon rolls, apples with caramel and apples with pumpkin-cream cheese dip and pumpkin dump cake. yummo! i'm always up for a new dessert recipe, since desserts seem to always turn out, even if i mess up a few steps. as long as it's sweet, i'll eat it! i went for the pumpkin dump cake recipe tonight, and let me tell ya, add a dollop of whip cream and a cup of pecan coffee and it's fall deliciousness.
What you'll need:
pre-heat oven to 350 degrees
1 can pumpkin
1 can evaporated milk
1 cup sugar
3 tsp cinnamon
pinch of nutmeg
4 eggs
* I added a little pumpkin spice
1 box yellow cake mix
2 sticks butter
1 cup chopped pecans (optional)
mix together in bowl and pour in 9X13" greased pan
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| sprinkle yellow cake mix on top of mixture |
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| melt 2 sticks butter and drizzle on top of cake mix |
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| bake at 350 degrees for one hour (I also added cinnamon and sugar on top instead of pecans) |
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| Add a dollop of whip cream. YUMMO! |
So, I made this again - yes, it's THAT good, and I would suggest substituting the sugar and evaporated milk with one one can sweetened condensed milk :)
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