We spent the last weekend at my MIL's house and she had mentioned a pumpkin cake that she wanted to try. She found a recipe and made me a copy. While that recipe DID sound good I just knew that I could change it up and make it my own. Make it my own I did!!!!
This "cake" took NO time to throw together although it did have to bake for quite a while. It is a little more work than your typical "dump" cake but by no means does that mean labor intensive. You actually have to stir in this recipe...... ;) get over it.....
The stores really start ramping up on their Libby's 100% Pumpkin displays early in September and I always pick up a few cans then. I use it in Pumpkin Magic Bars (recipe at a later date), milkshakes, pies, of course, and my punk kid uses quite a bit of it for his homemade dog treats. Yes, that is another story all together. ANYHOOOOO, I love having it on hand in the fall.
This recipe calls for the 100% Pumpkin - please do not mistake that for pie filling. I promise, your results will not be good. Here is the really hard part of the recipe.......stirring together the pumpkin, evaporated milk, eggs, sugars and spices......tough, huh?
Once you get all of those ingredients mixed well pour into a prepared 9x13 pan. Next up comes the dry ingredients. The cake mix and pecans.
Top your entire cake with 1 cup of melted butter. Um, I am not known for my skinny bitches recipes so just breathe.....it'll be okay, you can diet another time. It's the Holidays for god's sake.....
Ready for the official Finley recipe? Seriously, you will LOVE this and I can just imagine that it will make an appearance on MANY Holiday buffets.....
Pumpkin Spice Dump Cake
- 15oz 100% Pure Pumpkin
- 12oz evaporated milk
- 1 c granulated sugar
- 1/2 c packed brown sugar
- 4 eggs
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 spice cake mix
- 1 c chopped pecans
- 1 c butter, melted
- Whipped topping
Preheat your oven to 350 degrees. Spray a 9x13 pan with cooking spray and set aside.
In a large bowl mix together pumpkin, evaporated milk, sugars, eggs, pumpkin pie spice and salt. Mix well! Like really well! Pour mixture into your prepared 9x13 pan.
Sprinkle your dry spice cake mix on top of the pumpkin filling. Pat down the cake mix so it is in an even layer but be careful - the filling mix will not be a solid consistency. Sprinkle chopped pecans over the top of the cake mix and then spoon the melted butter as evenly as possible over all.
Place your pan in the oven and cook for 60 - 90 mins. Yes, I know that seems like a long time so here is how I handled it. I baked for about 50 mins uncovered and then at the 50 min mark I placed a piece of foil over the cake so the top didn't burn. My cake had to go to 75 mins total.
Once it's out of the oven you need to let it cool so it sets up some more. Once cooled, cut into squares and serve with a HUGE dollop of Whipped Cream. Or small dollop, you decide.
OMG - thank me later!!
(I think I just made Weight Watchers millions with this recipe!)
I LOVE comments! Let me know what you think......