What if I don\'t have pumpkin pie spice?

Pumpkin pie spice can be found in the baking aisle of most grocery stores, or you can make your own. To make the two tablespoons needed in this recipe, use: 4 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 3/4 teaspoon ground ginger 1/2 lightly heaping teaspoon ground cloves or allspice This is in addition to the extra teaspoon of cinnamon called for in the recipe.

How to know when your pumpkin dump cake is done.

The bottom layer of the pumpkin dump cake should be soft but set. Similar to a pumpkin pie. (If you insert a knife in the middle, it should come out moist but clean.) If your top layer begins to get too brown before the cooking time is done, you can loosely cover it with foil.

How should this dump cake be served?

You can serve it at room temperature with a dollop of cool whip or whipped cream. It is also extremely delicious, warm with a scoop of vanilla ice cream.

Do you need to refrigerate a dump cake?

Since the pumpkin pie half of this dump cake is made with eggs, I do recommend storing it in the fridge after it has completely cooled.

Pumpkin Dump Cake - Perfect for Potlucks! - Scattered Thoughts of a Crafty Mom by Jamie Sanders

Description

Half pumpkin pie, half buttery delicious dump cake. This easy fall-inspired dessert recipe will have everyone coming back for seconds!

Ingredients

Units Scale

15 ounce can of pumpkin
12-ounce can of evaporated milk
1 cup brown sugar
3 eggs
1 teaspoon ground cinnamon
2 tablespoons pumpkin pie spice
1/4 teaspoon salt
15.25-ounce box of yellow cake mix
1.5 to 2 sticks cold butter, sliced thin. Use as much butter as needed to completely top the cake. (I like salted butter, but use your preference.)
Optional: 1/2 cup (or more) chopped pecans

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Instructions

Preheat oven to 350 degrees and grease a 9 x 13 baking dish.
Add the pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, salt, and pumpkin pie spice to a large bowl and mix.
Pour the mixture into the prepared baking dish.
Sprinkle the cake mix over the pumpkin mixture.
Cut the butter into thin slices and place on top of the cake. (I usually don’t use the entire two sticks.)
Bake for about 50 minutes, or until the cake topping is done. If desired, you can sprinkle the pecan pieces over the top of the cake at about halfway through the baking time. (Any earlier, and the pecans tend to burn.)
Allow the cake to cool and set up for at least one hour.
Serve with a scoop of Cool Whip or ice cream.

Notes

See tips and storage information in the post

Nutrition

Serving Size: 1/12 of recipe
Calories: 430
Fat: 8
Carbohydrates: 81
Protein: 8

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