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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Pie Dump Cake Recipe

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This recipe for Pumpkin Pie Dump Cake, by , is from Alyssa's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Cammack

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz) can pumpkin puree (NOT pumpkin pie mix)
1 (12 oz) can evaporated milk
3 large eggs
1 cup sugar
1 tsp ground cinnamon
1 box spice cake mix
1 cup (2 sticks) unsalted butter, melted

Directions:
Directions:
1. Preheat oven to 350F degrees.
2. Spray a 9x13 baking dish with nonstick cooking spray.
3. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y.
4. Pour this pumpkin mixture into the baking dish.
5. Sprinkle dry cake mix on top of pumpkin mixture.
6. Drizzle melted butter over the top.
7. Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools.
8. Let it cool for at least 30 minutes before slicing and serving.
9. Dollop each serving with a bit of whipped cream. Refrigerate any leftovers.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
5 minutes prep / 55 minutes bake
Personal Notes:
Personal Notes:
Found recipe online: www.thecountrycook.net

 

 

 

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