Is it pie? Is it Cake? Is it creamy? Is it crunchy? Who cares – it’s delicious! 😀
PUMPKIN PIE DUMP CAKE – a pumpkin pie and a spice cake all rolled into one!
15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
3 LARGE eggs
1 cup sugar
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon nutmeg
1 box spice cake mix
1/2 cup sweetened coconut
1/2 pecan pieces
3/4 (1) cup unsalted butter, melted
Whipped cream
FRESH grated nutmeg
FRESH grated cinnamon
- Preheat oven to 350°.
- Spray a 9×13 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 liquidy.
- Pour this pumpkin mixture into the baking dish.
- Sprinkle dry cake mix evenly on top of pumpkin mixture.
- Sprinkle coconut pieces and pecans all around the top.
- Drizzle melted butter over the top.
- Bake for 1 hour. It might still be just a bit jiggly in the middle when done, but it will continue to set up as it cools.
- Let it cool for AT LEAST 30 minutes before slicing and serving.
- Top with FRESH whipped cream and a sprinkling of FRESH grated nutmeg and cinnamon.