Pumpkin pie remains a seasonal favorite, but if you're looking for a twist on this holiday must-have, try this easy Pumpkin Dump Cake. It makes it to our Thanksgiving table every year. It shares the same flavors but with a buttery, crisp topping, and it comes together with pantry staples. We like to serve it warm with ice cream and caramel or add a dollop of cool-whip. You won't regret adding this to your menu this year!
Ingredients:
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1 can (15 oz) pumpkin purée
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1 can (12 oz) evaporated milk
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3 large eggs
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1 cup granulated sugar
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1 teaspoon ground cinnamon
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1 box (15.25 oz) spice cake mix, dry
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2 sticks of butter, cut into small cubes
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Optional: ½ cup chopped walnuts or pecans
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Top with ice cream or Cool Whip, and drizzle with caramel.
Directions:
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Heat oven to 350°F. Lightly grease a 9×13 baking dish.
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In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and cinnamon until smooth.
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Pour the pumpkin mixture into the prepared pan and smooth the top.
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Sprinkle the dry spice cake mix over the pumpkin layer. Don’t stir.
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Cut the cold butter into cubes and spread them evenly over the surface, spacing them so that most of the dry mix is covered. *optional- add chopped nuts on top
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Bake for 55 to 60 minutes, or until the topping is golden brown and crunchy and the pumpkin layer is firm around the edges with a soft jiggle in the middle.
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Cool for one hour to set before serving.
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Store covered in refrigerator for up to 4 days.