P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE
I found the basic recipe somewhere, but it just seemed soooooo plain that I had to rework it and embellish it to bring out the best of the season. The pineapple adds a sweet, yet tangy bite. The nuts add a bit of crunch that this dessert really needed and the FRESH grated nutmeg on top adds a fresh, rich aroma and a woody, bittersweet flavor with a hint of clove.
P3 PUMPKIN PINEAPPLE PECAN DUMP CAKE gets its name because you literally just dump the ingredients in, bake and voile you have a cake with NO real mixing, just a little whisking having been done! It is a pumpkin pie and a spice cake all in one yummy bite!
15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
1 LARGE can crushed pineapple, DRAINED REALLY, REALLY WELL
3 LARGE eggs, 1 WHOLE and 2 yolks
1 cup sugar
1 1/2 teaspoons QUALITY ground cinnamon
1 box moist spice cake mix
scant 1 cup unsalted butter, melted
1/2 – 3/4 cup crushed walnuts or pecans (optional)
- Preheat oven to 350°.
- Spray a 9×13 baking dish with nonstick cooking spray.
- In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, drained pineapple, nutmeg and cinnamon until well-combined. It will be very thin, don’t worry!
- Pour into the baking dish.
- Sprinkle dry cake mix evenly on top of pumpkin mixture.
- Drizzle melted butter evenly over the top.Use a fork to gently press down any exposed cake mix so that the butter completely covers the dry mix.
- Sprinkle with nuts if using.
- Bake 55-60 minutes. It might still be a bit jiggly in the middle but as long as the edges are set it will continue to set up as it cools.
- Let it cool for at least 30 minutes before slicing and serving. Chill if not serving immediately after the 30 minutes. Let come to room temperature before serving.
- Serve with a dollop of whipped cream and sprinkle of nutmeg.