It was my dad’s birthday the other day, and even though I am across the country from him, I couldn’t help making his favorite treat. Pumpkin Dump Cake. I posted this a couple year’s back, but I wanted to bring it to your attention this fall. It is one of the easiest, yummiest pumpkin treats out there! When I originally posted it in 2010 it was on Fathers day (again, because it’s my dad’s favorite), so I don’t think it got the proper autumn time exposure that it deserves. The old post will still be there in case someone out there has a link to it, but I didn’t think it would hurt to have it on here twice, right? The more Pumpkin Dump Cake the better!!!
- 1 large can of pumpkin (29 oz.)
- 1 can (12 oz.) evaporated milk (just plain, not sweetened)
- 3 eggs
- 1-1/4 C. sugar
- 1 tsp. salt
- 1 TBSP. cinnamon
- 1 yellow or white cake mix
- 1/2 C. (1 stick) butter, melted
- sliced almonds (optional)
- 1 or 2 spoonful's sugar (for sprinkling)
- Lots of whipped cream for topping
- Mix together the pumpkin, evaporated milk, eggs, sugar, salt, and cinnamon in a large mixing bowl. Pour into 1 large cake pan (9x13 or a similar dimension).
- Sprinkle the cake mix over the top of the pumpkin mixture. Poke holes randomly around the cake with the handle of a wooden spoon. Be generous with your poking. Melt the butter and pour evenly on top of the dry cake mix. Top with sliced almonds, if you like, and then sprinkle 1 or 2 spoonful's of sugar over the top of the butter.
- Bake at 350 for 40-50 minutes until the top is nice and brown. Check on it often, it may need more or less time depending on the pan you use. The thicker the pumpkin mixture, the more time it will need to cook. If the crumble starts to burn, but the middle is still liquidy, cover with aluminum foil.
- Top with lots of whipped cream.
It is tasty when it is hot from the oven, but it is even better cold a day later (just like pumpkin pie). I love eating it for breakfast!
If you like this recipe, you should try my Pumpkin Dump Cake Ice Cream
If you like it, PIN IT!