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Pumpkin Dump Cake -Round Two

  • Recipe Submitted by on

Category: Kids, Gifts, Holiday, Cakes

 Ingredients List

  • 1 large can of pumpkin (29 oz.)
  • 1 can (12 oz.) evaporated milk (just plain, not sweetened)
  • 3 eggs
  • 1-1/4 C. sugar
  • 1 tsp. salt
  • 1 TBSP. cinnamon
  • 1 yellow or white cake mix
  • 1/2 C. (1 stick) butter, melted
  • sliced almonds (optional)
  • 1 or 2 spoonful's sugar (for sprinkling)
  • Lots of whipped cream for topping

 Directions

Mix together the pumpkin, evaporated milk, eggs, sugar, salt, and cinnamon in a large mixing bowl. Pour into 1 large cake pan (9x13 or a similar dimension).

Sprinkle the cake mix over the top of the pumpkin mixture. Poke holes randomly around the cake with the handle of a wooden spoon. Be generous with your poking. Melt the butter and pour evenly on top of the dry cake mix. Top with sliced almonds, if you like, and then sprinkle 1 or 2 spoonful's of sugar over the top of the butter.

Bake at 350 for 40-50 minutes until the top is nice and brown. Check on it often, it may need more or less time depending on the pan you use. The thicker the pumpkin mixture, the more time it will need to cook. If the crumble starts to burn, but the middle is still liquidy, cover with aluminum foil.

Top with lots of whipped cream.

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