Pumpkin Pie Dump Cake
Description
Instead of serving pumpkin pie for the holidays, try this easy to prepare and delicious pumpkin pie dump cake. Serve with fresh whipped cream and a sprinkle with a little cinnamon sugar.
Ingredients
6 large eggs
29 oz. can pumpkin puree (not pumpkin pie filling)
1 t. salt
½ t. cloves
15 oz. can evaporated milk
2 t. McCormick Saigon cinnamon
½ t. McCormick Gourmet Ginger (don't skip this)
11/2 c. sugar
1 package yellow or spice cake mix
½ c. butter, unsalted
fresh whipped cream and cinnamon sugar, for serving
Directions
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Preheat oven to 350 degrees.
In a standing mixer, beat eggs; add pumpkin puree, sugar and spices; mix until smooth. Add evaporated milk; mix again.
Place pumpkin mixture in an un-greased 9 X 13 cake pan.
In a small bowl, mix dry cake mix and butter until the butter is well incorporated.
Top pumpkin pie mixture with the mixture of dry cake mix and butter.
Bake 45 minutes.
Serve warm with fresh whipped cream and a sprinkle of cinnamon sugar.
8-10 servings.