Last fall I started seeing a recipe popping up online for something called “Pumpkin Dump Cake.” I like the traditional pineapple-cherry-and-yellow cake mix version just fine. But pumpkin just makes everything better! Especially this time of year!
(Lest you be mislead by the name, “Dump Cake” refers more to the method than to the final product. It is not really “cake-y.” It could be re-named “Upside Down Pumpkin Pie.” My husband refers to it as “Pumpkin Cobbler.” And, I think that might be what I call it from now on too!)
The original recipe (which I have tweaked just a bit) said to serve it cold. And, since I like pumpkin pie cold, the first time I made this, I did just that. But, I’ve since discovered that it might be even better warm…
1 15 oz. can pumpkin puree (or 2 cups of homemade pumpkin puree)
½ cup granulated sugar
½ cup brown sugar
1 12 oz. can evaporated milk
1 Tbsp Pumpkin Pie Spice
½ tsp. salt
1 box Spice Cake Mix (I have found several variations of this recipe that call for Yellow Cake mix, but I prefer the Spice Cake Mix…It just makes it more… “fall-ish.” Yes, that is a word.)
Approximately ½ – 1 cup Butter, melted (I started with ½ cup, and slowly added more until it the topping was sufficiently covered – but not swimming – in butter…I think I stopped around ¾ cup.)
Preheat oven to 350°
In a large bowl, combine pumpkin puree, sugar, eggs, and evaporated milk. Stir in Pumpkin Pie Spice and salt.
Pour into greased 9X13 baking dish.
Sprinkle (or “dump”) cake mix on top. (You could also add ½ cup of chopped pecans here…I didn’t, but you could.)
Drizzle melted butter over top.
Bake for 50-60 minutes, or until the topping is lightly browned.
Serve warm (or cold)…with whipped cream.