pumpkin pie dump cake
(15 ratings)
I think I am in love with this recipe. I like Pumpkin Pie but this makes me love Pumpkin Pie. It's a great twist to the usual pumpkin pie during the holidays and a great dessert for all year round. I love serving this warm with whip cream and top it with either cinnamon sugar or caramel topping. The top crust in this makes a great fool proof crust and is perfect to add to the spices in the pumpkin layer. It's one of those comforting and soothing the soul desserts. Perfect with that cup of coffee or tea.
(15 ratings)
yield
6 -8
prep time
20 Min
cook time
50 Min
Ingredients For pumpkin pie dump cake
- PUMPKIN PIE FILLING
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29 ozpacked pure pumpkin puree
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2/3 csugar
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1 cansweetened condensed milk
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3 tsppumpkin pie spices
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3eggs
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1/2 tspsalt
- TOPPING
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1 boxyellow cake mix
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2 stickbutter
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pecans whole or chopped
How To Make pumpkin pie dump cake
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1Preheat oven to 350'F. Place all ingredients in large bowl.
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2Mix all filling ingredients together until well incorporated with hand mixer.
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3Pour filling into a lightly greased or sprayed 9x13 inch baking pan. Sprinkle yellow cake mix on top of filling.
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4Melt 1 1/2 sticks of butter and drizzle over cake mix layer.
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5Cube other 1/2 stick of butter and place on top of cake in different places. Place whole pecans or coarsely chopped pecans on top of cake mix layer.
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6Bake for about 55 minutes or until top is lightly browned and filling seems set but still jiggly.
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7Garnish with Whip Cream and a sprinkle of Pumpkin Pie Spice, cinnamon sugar, leave plain or top with caramel or all mentioned! (it's fabulous just on it's own and the pecans kind of become candied pecans with a great crunch!) =)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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