It was so nice to start our week with a day off! Yesterday, the boys were out of school so we were able to sleep a little late and with some teamwork, got a few things done around the house. Of course, at the end of it all, there needed to be a little reward which I decided would come in the form of dessert. Dump Cakes have been around a long time and no wonder! They are quick, easy and you can substitute ingredients based on what your family likes. I had pumpkin puree and a box spice cake mix on hand which made a perfect match for my dish. This cake is moist, rich and full of warm spice flavor. Once out of the oven, I let it cool for about 10 minutes then served it with a scoop of vanilla ice cream. It was the perfect ending to a successful day.
Pumpkin Spice Dump Cake
2 cans pumpkin – 15 oz.
1 cup sugar
1 can evaporated milk – 16 oz.
3 eggs
3 teaspoon pumpkin pie spices
1/2 teaspoon salt
1 box spice cake mix
3/4 cup butter, melted
1 cup sugar
1 can evaporated milk – 16 oz.
3 eggs
3 teaspoon pumpkin pie spices
1/2 teaspoon salt
1 box spice cake mix
3/4 cup butter, melted
- Preheat oven to 350 degrees.
- Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl.
- Beat well.
- Pour into greased and floured 9 x 13 inch glass pan.
- Sprinkle cake mix over pumpkin.
- Pour melted butter over all.
- Bake for 50 to 60 minutes until knife inserted in center comes out clean.
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