Pumpkin Dump Cake
  • Servings: 12
  • can (15 oz.) pumpkin pie filling
  • 1 can (12 fl. oz.) nonfat evap. milk
  • 4 eggs
  • 1 cup white sugar
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1 tsp. ground cloves
  • 2 tsp. ground cinnamon
  • ½ tsp. salt
  • 1 package (18.25 oz.) yellow cake mix
  • ½ cup butter, melted
  • 1 cup chopped pecans (optional)
  1. Preheat oven to 350 degrees. Grease a 9x13-inch pan. In a large bowl, mix pumpkin, sugar, salt, nutmeg, ginger, cloves, and cinnamon. Stir in the milk, then beat in eggs one at a time. Pour pumpkin mixture into pan. Sprinkle or "dump" the yellow cake mix over the pumpkin mixture, getting it all the way to the edges, then add pecans if desired. Drizzle melted butter over the top. Bake 55 minutes or until edges are lightly browned. Allow to cool, or serve slightly warm with vanilla ice cream.
"Dump Cake" is a cobbler-type dessert made with yellow cake mix on top. Try with cherry or other fruit pie filling, adjusting bake time down to the cake mix's directions.