Pumpkin Dump Cake
It is the time of year when everything pumpkin comes to the table. I love the taste of pumpkin but hate the texture of pumpkin pie. This will be a perfect answer to, “Where is the pumpkin pie?” at Thanksgiving dinner.
Pumpkin Dump Cake
4 eggs 1 c. white sugar 1 (14 oz) can sweetened condensed milk 1 (15 oz) can pumpkin puree 2 teaspoon cinnamon 1 teaspoon nutmeg 1 (18 oz) box white or yellow cake mix (gluten free if desired) ½ cup butter 1 cup chopped nuts, if desired
Preheat oven to 350* and prepare 9″ X 13″ X 2″ pan by spraying or buttering.
In medium bowl, combine eggs and sugar stir until smooth. Add the sweetened condensed milk, pumpkin, and spices and stir to combine. Pour into the prepared pan. Sprinkle half the dry cake mix over the top, then swirl it into the pumpkin mixture with a knife. Sprinkle remaining cake mix evenly over the top. Melt butter and drizzle across the top of mixture.
Top with nuts if desired.
Bake 40 – 45 minutes until center is set. Serve warm or cold with whipped cream.
This would be awesome in a #12 Dutch oven also.