PUMPKIN PIE DUMP CAKE #desserts #vegetarian

Pumpkin Pie Dump Cake gets it's name by dumping the fixings into the heating dish. It resembles a pumpkin pie and a zest cake across the board!

Dump Cake. Such an alluring name for a treat, wouldn't you say? Nothing makes you need to delve in more than hearing "Dump." Mmm. Mmm. Mmm. Alright, alright, so I'm being snide. In any case, it truly isn't the prettiest name for a great (and obviously, simple!) dessert. Also, honestly, it's not the prettiest pastry either. I'm not actually offering this formula to you, am I? Ha!

The name Dump Cake really originates from the way that you are "dumping" practically every one of the fixings in a bowl to blend and afterward you "dump" dry cake blend on top before heating. Dump cakes are anything but difficult to make however brimming with flavor. I have a feeling that I utilize that word "simple" a ton. However, that is a major piece of how I cook. I like simple. I like speedy. I like things that aren't a ton of complain.

Also Try Our Recipe : Red Velvet Cake Pops Recipe

Ingredients

1 (15 oz) can pumpkin puree (NOT pumpkin pie mix)
1 (12 oz) can evaporated milk
3 large eggs
1 cup sugar
1 tsp ground cinnamon
1 box spice cake mix
1 cup (2 sticks) unsalted butter, melted

Instructions

Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y.
Pour this pumpkin mixture into the baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Drizzle melted butter over the top.
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 slicing and serving.