Dump cake has always been a favorite for our family because it is quick and easy to make and tastes oh so good! So when I came across this recipe for Pumpkin Pie Dump Cake by The Country Cook, I couldn’t wait to try it…and I’m SO glad we did!
- Simple Ingredients that are easy to keep on hand
- EASY to make (about 10 minutes to put together)
- Perfect ratio of pumpkin to crust
We had this for our family dinner last night (including my parents, sister and brother) and everyone raved about it…and we’re not necessarily huge pumpkin pie people, but THIS, this tasted like fall in a dessert…we’re already making plans to have it at Thanksgiving and I will make it a few times before then, too!
- 1 Can Pumpkin puree (15oz-not pumpkin pie mix)
- 1 Can evaporated milk (12 oz)
- 3 Eggs
- 1 Cup sugar
- 1 Tsp. cinnamon
- 1 Spice cake mix
- 1 Cup butter melted (I only used 3/4 cup)
The only modification I made to this recipe was to only use 3/4 cup of melted butter instead of the full cup referenced. To see the complete preparation instructions, click here to see the original recipe on The Country Cook!
I hope you enjoy it as much as we did!
Oh, and if you love fall and pumpkins, you’ll also want to try these Pumpkin Cream Cheese Muffins…they are AWESOME…simple to make, but taste like they are from a bakery (and they freeze REALLY well, too!).
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