Saturday night was our Tasty Bunch gathering hosted by Friends Patricia and Gary. We went to BC Bistro for dinner and I had a delicious BC Salad. I didn't eat much lunch, so I enjoyed the whole salad. For dessert back at Patricia and Gary's house, she served this fabulous Pumpkin Dump Cake.
It was so light tasting and just the perfect dessert for everyone. Wayne is not especially fond of pumpkin, but he said he really liked the dessert.
If you want to reduce calories, make these substitutions - fat free evaporated milk, 1/2 cup brown sugar baking blend, and a sugar-free yellow cake mix.
Click here for a printable version of just the recipe.
PUMPKIN DUMP CAKE
1 can (15 ounces) pure pumpkin
1 can (10 ounces) can evaporated milk
1 cup light brown sugar
3 eggs
3 teaspoons pumpkin pie spice
1 box yellow or spice cake mix
1 cup (2 sticks) butter melted, or cut thin and layered on top
1 cup coarsely chopped pecans
1/2 cup toffee bits (optional)
Preheat oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray. Set aside.
In a bowl combine the pumpkin, milk, sugar, eggs, and pumpkin pie spice til well blended. Pour into pan.
Sprinkle the entire box of cake mix on top evenly to cover the pumpkin mixture. Then sprinkle nuts on top and toffee chips if you are using them.
Pour the melted butter evenly on top or thin cut the butter and layer on top.
Bake for 45 - 50 minutes until center is set and edges are lightly browned.
Serve warm or at room temperature. Patricia added ice cream and drizzled slightly heated caramel sauce on top.
It was so light tasting and just the perfect dessert for everyone. Wayne is not especially fond of pumpkin, but he said he really liked the dessert.
If you want to reduce calories, make these substitutions - fat free evaporated milk, 1/2 cup brown sugar baking blend, and a sugar-free yellow cake mix.
Click here for a printable version of just the recipe.
PUMPKIN DUMP CAKE
1 can (15 ounces) pure pumpkin
1 can (10 ounces) can evaporated milk
1 cup light brown sugar
3 eggs
3 teaspoons pumpkin pie spice
1 box yellow or spice cake mix
1 cup (2 sticks) butter melted, or cut thin and layered on top
1 cup coarsely chopped pecans
1/2 cup toffee bits (optional)
Preheat oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray. Set aside.
In a bowl combine the pumpkin, milk, sugar, eggs, and pumpkin pie spice til well blended. Pour into pan.
Sprinkle the entire box of cake mix on top evenly to cover the pumpkin mixture. Then sprinkle nuts on top and toffee chips if you are using them.
Pour the melted butter evenly on top or thin cut the butter and layer on top.
Bake for 45 - 50 minutes until center is set and edges are lightly browned.
Serve warm or at room temperature. Patricia added ice cream and drizzled slightly heated caramel sauce on top.
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