Okay, who out there loves pumpkin flavored anything? Hands up! I'm counting. Oh, most of you. Everyone is so happy when Starbucks brings back their seasonal pumpkin lattes, and when it gets cool it's time for pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin gooey butter cake, pumpkin pancakes, pumpkin cheesecake, and this great new recipe I found on Pinterest called pumpkin dump cake! Sounds like Bubba in Forest Gump describing all the ways you can fix shrimp doesn't it?
Yippee skippee, it's a definite keeper and it is so easy to make! This recipe is like eating a crustless pumpkin pie that has a flavorful, crunchy cake top on it. It's so good that our 9 year old grandson LOVED it and he is one picky eater. Dan doesn't like pumpkin pie, but he loved this dessert! Don't ask me why, but I think it's the crunchy top that he liked.
Here is what you need:
1 20 ounce can pure pumpkin
1 12 ounce can evaporated milk
1 cup granulated sugar
3 tsps. cinnamon
1 yellow cake mix
3/4 cup butter, melted
chopped pecans optional
Preheat the oven to 350 degrees.
Mix the pumpkin, eggs, sugar and cinnamon. Add the evaporated milk and stir until mixed. Spread the pumpkin mixture in a greased and floured 9x13 baking dish. Sprinkle the yellow cake mix over the pumpkin filling. Pour the melted butter over the top of the cake. Add chopped pecans if you wish. ( I wished). Bake for 50 minutes at 350 degrees.
How is that for one easy dessert that is so good you cannot believe it could be so easy? Are you suspect of "easy" dessert recipes sometimes? Don't be that way about this one because it is oh so gooey scrumptious good. If you want to kick it up one more notch, add some Cool Whip or whipped cream. That, my friends, would make it the ultimate pumpkin dessert!
Put this recipe in your repertoire for the upcoming fall and holiday season. Everyone - and I do mean everyone - will be glad you did.
Things to Remember: