Pumpkin Dump Cake

Upon seeing this today on Facebook, I immediately went to the store and bought a spice cake mix and after practicing making more cake balls today then rewarding myself with another piece of Key Lime Pie which I made yesterday for company, THEN I am going to make this cake. One can never have too many desserts in the house. After all, I think I lost a pound this weekend when we skipped breakfast on Saturday. That calls for a celebration of the best kind, celebrating with cake! Thank you Country Cook for sharing this wonderful comforting recipe which will bring in the Fall Season (even when the temps are still above 100.


1 can (15 oz) pumpkin puree (not pumpkin pie mix)

1 can (12 oz) evaporated milk (not sweetened condensed)

3 large eggs

1 cup sugar

1 teas ground cinnamon

1 box of Spice  Cake Mix

1 cup butter, melted


Preheat oven to 350. Grease and flour a 9×13 baking dish.

In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon. Mix well, it will look pretty thin, but that is correct.

Pour this mixture into the baking dish. Then sprinkle the dry cake mix on top of the pumpkin mixture. Drizzle all of the melted butter on top of the cake mix.

Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools. Let it cool for at least 30 minutes before serving. Great with a spoonful of ice cream or whipped cream.

Perfect for those wonderful Pot Luck dinners and so easy to whip up when you have company and put it in the oven while playing Hand & Foot or Dominoes. Will be ready when you take your first break.







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