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Pumpkin Dump Cake Recipe

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This recipe for Pumpkin Dump Cake, by , is from The Glenmere Covid Cookbook Project, 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:  
Liz Adamson

Category:
Category:

Ingredients:  
Ingredients:  
29 oz canned pumpkin puree, not pumpkin pie mix
3 eggs
cup packed brown sugar
cup white sugar
12 oz can evaporated milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground ground cloves
tsp salt
1 box yellow cake mix (optional spice cake mix)
to 1 cup chopped pecans and/or chopped heath bars (optional)
3/4 cup melted butter

Directions:
Directions:
Preheat oven to 350

In large bowl, combine pumpkin puree, eggs, brown sugar, white sugar, and milk. Stir in cinnamon, ginger, cloves and salt.

Pour into a greased and floured 9x13 pan.

Sprinkle dry cake mix evenly across top and drizzle melted butter to cover most/all cake mix. Use more butter if needed. Sprinkle nuts, heath bar bits.

Bake in preheated oven, 50-60 minutes, or until edges are lightly browned. Serve with whipped topping or vanilla ice cream and drizzled caramel sauce.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
A twist on pumpkin pie, this delicious pumpkin dump cake recipe is complete with all the fall flavors. Definitely a family favorite!

 

 

 

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