Friday, February 11, 2011

Pumpkin Dump Cake

     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
3 eggs
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)
This is linked to
Sweet Tooth Friday  
and

SweetasSugarCookiesSweets for Saturday

and



9 comments:

  1. Yum, I love all things pumpkin! Thanks for linking up.

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  2. I think I'll be making this one soon. I bought a yellow cake mix to make pineapple upside down cake, and no one got very enthusiastic, so the box is still sitting in the pantry. I'm thinking I could use it for this.

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  3. I'm glad you had an excuse to post this. It looks delicious and sounds perfectly easy. Thanks for linking this up to Sweets for a Saturday.

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  4. I've done this with other fruits but never pumpkin. YUM! I'm sure this is awesome!

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  5. Oh my goodness gracious. I love love love love pumpkin. This recipe looks AMAZING. I will be trying it (however Ill be converting it to GLuten Free :)

    I wanted to invite you to share this recipe at a weekly event I host titled Seasonal Sundays- as well.. It fits the theme REALLY well! (http://realsustenance.com/)

    Happy Sunday!

    -Brittany-

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  6. my husband loved pumpkin pie and pumpkin pie cheesecake so I know he will LOVE pumpkin pie cake! Thanks for the recipe!

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  7. Just want you to know that I made this for the fam on Sunday....it was a hit! So good! I sent some home with 3 of them so I wouldn't be tempted by it all week!

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  8. Doris, I'm so glad you all liked it! It is hard to say no when it's sitting around. So tempting!

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  9. I am so happy it is almost pumpkin season. Must try this :)
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.
    http://su.pr/2j5eSB

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