Hands Down–My Idea of a Replacement for Pumpkin Pie!! To Die For.

IMG_1410 This is one of those–‘I bet you can’t eat only 1 bite, ‘ recipes!! I’m changing out my traditional Thanksgiving Pumpkin Pie with this recipe. Definitely a keeper! Credit goes to cookiesandcups.com.

PUMPKIN DUMP CAKE

Ingredients:

1   15 ounce can Pumpkin puree

1  10 ounce can Evaporated Milk (note that cans are 12 ounces-only use 10 ounces)

1 Cup Light Brown Sugar

3 eggs (slightly beaten)

3 Tsp. Pumpkin Pie Spice

1 Bx. yellow cake mix

1 Cup (2 sticks) butter, melted

1 Cup Coarsely crushed graham crackers or Pecans (I used Pecans)

1/2 Cup Toffee bits (optional–I used 3 Heath Bars smashed into small pieces)

Directions:

Preheat Oven to 350 degrees. Spray a 9X13 inch baking pan lightly with cooking/baking spray. In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by the Nuts or Graham crackers AND Toffee chips (Heath bar pieces). Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes: Serve with ice cream or Whipped Cream. I personally feel it was great just by itself. Enjoy!

Comments

  1. Yep, this dessert is to die for. It has become one our families favorite.

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