Because, if I’m going to gain weight over the holidays, I’m taking you all down with me. Only addicts drink eat alone, so they say.
Pumpkin Dump Cake
- 1- 15 ounce can pumpkin
- 1- 12 ounce can evaporated milk (I did not have, so I subbed powdered buttermilk and 10oz. water — worked fine)
- 3 eggs
- 1 teaspoon nutmeg*
- 1/2 teaspoon ginger*
- 1/2 teaspoon cloves*
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1- 18.25 ounce yellow cake mix
- 1 cup walnuts or pecans (didn’t use)
- 3/4 cup or 1-1/2 sticks butter, melted (you KNOW I used this – heck yeah)
Preparation:Preheat oven to 350 degrees F. Lightly grease 9×13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with melted butter. Bake for 50 minutes. Cool and cut in squares.
* Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice
I’m sharing the fact that I made this, but it is not my recipe. It is all over the internet, though and I don’t know how we’ve never met, Dump Cake and I.
I’m also sharing the fact that you can’t judge a recipe properly if you’re a pig that dives into it very quickly after removing it from the oven (my kids and I did this, yes we did). Right away I was not terribly impressed. Too sweet, pumpkiny and just not very good. I chalked it up to it being an easy recipe.
And then I tried it again the next day. Can you say entirely different opinion? Momma’s taking this badboy to Thanksgiving. If I had to tweak it at all, I’d say don’t be afraid to pack in the cake mix nice and firm. But that’s about it. OK, not really. I had another thought – chocolate cake mix. That sounds super-dee-duper good, but who knows it might just be one of those things that sounds better on paper. If you try it, lemme know. That is, if I don’t try it first. Just remember, this is a good make-ahead cake.
Doesn’t look to special out of the oven, does it? More like a potato casserole or something. Hey kids, want some potato casserole? (Snicker)