Last fall I started seeing aÂ recipeÂ popping up online forÂ something called â€œPumpkin Dump Cake.â€Â I like the traditional pineapple-cherry-and-yellow cake mix version just fine. But pumpkin just makes everything better!Â Especially this time of year!
(Lest you be mislead by the name, â€œDump Cakeâ€ refers more to the method than to the final product. It is not really â€œcake-y.â€ ItÂ could be re-named â€œUpside Down Pumpkin Pie.â€ My husband refers to it asÂ â€œPumpkin Cobbler.â€ 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, Iâ€™ve since discovered that it might be even better warm…
1 15 oz. can pumpkinÂ puree (or 2 cups ofÂ homemade pumpkin puree)
Â½ cup granulated sugar
Â½ cup brown sugar
1 12 oz. can evaporated milk
1 Tbsp Pumpkin Pie Spice
Â½ tsp. salt
1 box Spice Cake Mix (I have found several variations of this recipeÂ that call for Yellow Cake mix, but I prefer the Spice Cake Mixâ€¦It just makes it moreâ€¦ “fall-ish.â€ Yes, that is a word.)
Approximately Â½ – 1 cup Butter, meltedÂ (I started with Â½ cup, and slowly added more until it the topping was sufficiently covered – but not swimming – in butter…I think I stopped around Â¾ cup.)
Preheat oven to 350Â°
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 â€œdumpâ€) cake mix on top. (You could also add Â½ 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.