Pumpkin Spice Dump Cake
Recipe: #14348
September 23, 2014
"Perfect for the Fall and Holiday season. This version I really like; it's a bit more 'cake like' than other versions that I have tried. It's so simple to make as well. I have tried using the pumpkin pie filling vs the 'puree;' but, I think the puree works best. To even make it better; I use a little apple brandy in the whipped cream; but, that is optional."
Original is 8 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (229.9 g)
- Calories 748.9
- Total Fat - 40.4 g
- Saturated Fat - 19.3 g
- Cholesterol - 157.6 mg
- Sodium - 823.4 mg
- Total Carbohydrate - 89.4 g
- Dietary Fiber - 2.2 g
- Sugars - 62.7 g
- Protein - 9.1 g
- Calcium - 164.9 mg
- Iron - 3.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Pumpkin ... Add the pumpkin, evaporated milk, eggs, brown and white sugar, and cinnamon to a bowl; mix to combine. Pour into a 13x9" baking dish, sprayed with a non-stick spray, and lightly floured. You can even get the non-stick spray w/flour too.
Step 2
Topping ... Add half of the cake mix over the top of the pumpkin mix, spreading it out over the top. Then, drizzle with 2/3 of the melted butter. Add the remaining cake mix and butter, and mix to combine. Then, sprinkle that over the top of the pumpkin as well.
Step 3
Done ... Bake in a 375 oven, uncovered, on the middle rack. It will take around 55-60 minutes until set and golden brown.
Step 4
Finish ... You can always use cool whip if you want; but, I like to make my own whipped topping. And, if you really want to make it special ... add a little apple brandy to the whipped cream. Then, finish it off with chopped pecans.
Step 5
Serve, and ENJOY!
Tips
No special items needed.
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