Did you ever hear of a DUMP CAKE? Where you just dump a bunch of ingredients into a pan and bake it? Sounds like a recipe for disaster – pun DEFINITELY INTENDED!!
Well, as unappetizing as it may sound, that name also has another implication to me – EASY!! I mean, who can’t dump stuff into a pan, right? But of course, it’s a waste of time if the end result is that the Dump Cake makes its way to your town dump by way of your garbage can. So the proof is in the pudding, or in this case the puree. The Girl Who Ate Everything over at Tablespoon.com shared this fantastic Pumpkin Dump Cake that only takes 10 minutes to prep, tastes AMAZING, and is PERFECT for the FALL season! In TGWAE’s own words:
The smell of the pumpkin and spices baking will bring fall right into your house. This is a great alternative to your everyday pumpkin pie, for those of you who want to switch it up a bit. The result is a creamy pumpkin layer topped with a buttery crust.
Here’s what you’ll need to make a Pumpkin Dump Cake:
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 (18.25 ounce) Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Head on over to Tablespoon.com for details on how to do the dumping!!
