One day my friend showed up with a scoop of this delicious cake, and I had to have the recipe. Don't worry, I asked if I could post it. It's not a secret family recipe or anything. I actually made this a few weeks ago, and it's been sitting in my "to post" file waiting for the right opportunity. Sweet Tooth Friday's @ Alli N' Son and Sweets for Saturday @ Sweet as Sugar Cookies just gave me an excuse to post.
My favorite thing about this cake is that it is like combining pumpkin pie and cake. Talk about comfort food...How could this taste bad? The second thing I like is that it's super easy. Seriously, it's called "dump cake" for a reason.
This recipe makes a lot (9x13) pan, and it's super rich so it's probably a good idea to make this for company. We still had some left over, so we ate it for breakfast the next morning too. It tastes great with coffee. Hey! Don't judge me. Pumpkin is healthy!
I used some of my homemade pumpkin puree to make this, but the recipe calls for (29oz) canned pumpkin. You could go either way. If you are less into pumpkin or you only have one little can, use the smaller (15oz) can, and it would turn out fine. Your pumpkin layer at the bottom would just be thinner.
1 (29oz) can pumpkin
1 can sweetened condensed milk
1 cup sugar
1 tsp salt
3 tsp cinnamon
1 box yellow cake mix
1 stick butter, melted
1 c chopped nuts, (optional---I didn't)
- Mix pumpkin, milk, eggs, sugar, salt, and cinnamon. Dump into a 9x13 pan.
- Pour yellow cake mix over the ingredients. Spread evenly.
- Pour melted butter over the cake mix. This makes a nice crispy crust!
- Add chopped nuts if you want.
- Bake @ 350* for 50 minutes. (If you use the smaller can of pumpkin, cook until pumpkin is set like pumpkin pie)
Sweets for Saturday