All I’ve been doing this week is thinking about what kind of sweet goodies I can make with a can of pumpkin. I can’t get enough of pumpkin treats. Unfortunately, my husband doesn’t really care for pumpkin in almost everything like I do. Oh well, more for me.
I’ve been crazy about dump cakes forever, so I when I started seeing different pumpkin dump cake recipes, I knew I had to make one. This recipe is basically a pumpkin pie for the base, and a buttery filled dump cake on top. I used spice cake mix, so it’s full of flavor, but you can also use yellow cake mix.
I used hazelnuts for a delicious crunchy topping. You can use any kind of nut you have on hand though.
I just serve this at room temperature with whipped cream, but it’s also divine warm with vanilla ice cream.
Yield: 24 servings
1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
4 eggs
1 tablespoon pumpkin pie spice
1 cup brown sugar
1 box spice cake mix
1 cup roughly chopped hazelnuts
2 sticks, 1 cup, butter, cut in pats
Heat oven to 350°. Combine pumpkin puree, evaporated milk, eggs, pumpkin pie spice and brown sugar in a large bowl. Mix well to combine. Pour mixture into a greased 9 x 13 baking dish.
Sprinkle dry cake mix on top of pumpkin mixture. Sprinkle nuts on top of dry cake mix. Evenly spread pats of butter on top of nuts.
Bake for 40 - 50 minutes, or until center is set and golden brown.
