How to make pumpkin dump cake
So today I made a pumpkin roll. I love pumpkin rolls ever since my very good friend Erin introduced me to them, I crave them. Sadly unless I make two it only uses up 1/2 of a can of pumpkin leaving me with a bunch to either throw out (and my frugal nature makes that near impossible) or to stick in the refrigerator where I will find it two weeks from now and then throw it out. So I decided I would make an additional pumpkin yummy treat. I looked up cookies, cakes, and then stumbled upon pumpkin dump cakes.
Dump cakes are one of our families favorite deserts. So I thought I would give this one a try. I adopted the recipe for what I like and what we had around the house.
You need:
1/2 can pumpkin puree
1 can evaporated milk
3 eggs
1 cup brown sugar---I used 2/3 brown sugar 1/3 honey---was really good!
Cinnamon
Nutmeg
Cardamon
(or you could simply put in pumpkin spice for all three)
1 box of yellow cake
2 sticks of butter
Pretzels to crush up
Coconut flakes
So this is how I did it. Feel free to improvise of course. The recipe I looked at called for almonds and graham crackers on top. I did not have those soooo
1. Set oven at 375, grease a rectangular cake pan
2. Beat together sugar, eggs, pumkin, spices, evaporated milk, and then pour into pan
3. Gently sprinkle yellow cake mix on top, the crushed crackers (or in my case crushed pretzels), then the nuts
4. Melt and evenly (or as best as you can) distribute the two sticks of butter
5. Bake for 45 min to 1 hour--it is ready when the knife comes out clean.
I put whipped cream on it too---oh so yummy. I bet Ice cream would be amazing.
