Last year I posted about my Mom’s Pumpkin Pie Cake, which is delicious and scrumptious and totally awesome, but guess what, this is the other recipe! My mom has the best recipes. Some may have over the top, fancy shmancy recipes, but my mom has real food, real family recipes. I love bringing them all back from my past and for my post with McCormick I definitely wanted a recipe that was already in my heart.
Thanksgiving is such a special time of year, especially this year as we could have a new little man in our life by the time the Holiday is here. I love seeing family without the stress of gifts or traditions. It’s really just about being together and eating. How can that not be special? Food brings people together and this pumpkin pie dump cake will totally do that. Except for one thing. I hate the name.
Gosh, I wonder if Mom is reading this and rolling her eyes right now. I’m sure she is. But she also knows that this is totally like me so no surprises there. I hate the name because this is sooooo not cake. This is a pumpkin pie cobbler and I do not at all care what you say. It’s like a gooey butter cake all dumped upside down. It’s true. I mean, it’s like a pudding on the bottom and that cobbler topping from the easy peach cobbler I grew up on! Mom, what’s up with that?! I’m going to let it slide for now, but we really need to consider changing the name.
The ingredients are really important in this recipe. Please use pumpkin puree and not pumpkin pie filling. They are different and cannot be interchanged. Also, do not skip out on the ginger and make sure it’s high quality. You’re going to want to listen to me on this one. I see so many recipes out there with just cinnamon, which is wonderful and definitely another spice that you’ll want to choose McCormick Gourmet (or even mix it up with Saigon Cinnamon, oohhh lala) for, but the ginger adds a little something and I promise it wont make the dessert taste like ginger. It’s just wonderful.
Oh, and please, serve warm with fresh whipped cream. It’s meant to be. Even our 5 year old says so.
Are Pumpkin Pie Filling and Pumpkin Puree the Same?
Pumpkin puree and pumpkin pie filling are not the same thing!
Canned pumpkin or pumpkin puree is just that–plain pumpkin.
Pumpkin pie filling is flavored with spices and has added sugar.
Can You Use Half and Half to Make Whipped Cream?
You cannot make whipped cream with milk, half and half or light cream.
They do not have a high enough fat content to thicken when whipped.
How Long Can You Keep Homemade Whipped Cream?
Whipped cream keeps for 2-3 days in the refrigerator.
It can also be frozen for 2-3 months.
Pumpkin Pie Dump Cake
- 6 Large Eggs
- 1 Large can pumpkin puree (29 ounces)
- 1 Teaspoon salt
- 1/2 Teaspoon cloves
- 1 Can evaporated milk (15 ounces)
- 2 Teaspoons McCormick Saigon Cinnamon
- 1/2 Teaspoon McCormick Gourmet Ginger
- 11/2 Cup sugar
- 1 package yellow or spice cake mix
- 1/2 Cup Butter, unsalted
- Fresh Whipped Cream and cinnamon sugar for serving
- Heat the oven to 350.
- In a standing mixer beat the eggs.
- Add the pumpkin, sugar and spices, mix until smooth.
- Add the evaporated milk and mix again.
- Place the mixture in an ungreased 9X13 cake pan.
- In a small bowl, mix the cake mix and butter until the butter is well incorporated.
- Top the pumpkin pie with mixture of dry cake mix blended with butter.
- Bake at 350 for 45 minutes.
- Serve warm with whipped cream.
Amount Per Serving:Calories: 848 Saturated Fat: 0g Cholesterol: 148.3mg Sodium: 0mg Carbohydrates: 165.7g Fiber: 3.4g Sugar: 116.9g Protein: 10.2g