Pumpkin Pie Dump Cake
Servings: 8 -10 servings
Ingredients
- 6 Large Eggs
- 1 Can Pumpkin Puree 29 ounces
- 11/2 Cup Sugar
- 1 teaspoon Salt
- 1/2 teaspoon Cloves
- 2 teaspoons McCormick Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet Ginger
- 1 Can Evaporated Milk 15 ounces
- 1 Package Yellow or Spice Cake Mix
- 1/2 Cup Butter unsalted
- Fresh Whipped Cream and Cinnamon Sugar for serving
Instructions
- Heat the oven to 350.
- In a standing mixer beat the eggs.6 Large Eggs
- Add the pumpkin, sugar and spices, mix until smooth.1 Can Pumpkin Puree, 1 teaspoon Salt, 1/2 teaspoon Cloves, 2 teaspoons McCormick Saigon Cinnamon, 1/2 teaspoon McCormick Gourmet Ginger, 11/2 Cup Sugar
- Add the evaporated milk and mix again.1 Can Evaporated Milk
- 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.1 Package Yellow or Spice Cake Mix, 1/2 Cup Butter
- Top the pumpkin pie with mixture of dry cake mix blended with butter.
- Bake at 350 for 45 minutes.
- Serve warm with whipped cream.Fresh Whipped Cream and Cinnamon Sugar
Notes
store in the refrigerator
Nutrition
Serving: 1g | Calories: 848kcal | Carbohydrates: 165.7g | Protein: 10.2g | Cholesterol: 148.3mg | Fiber: 3.4g | Sugar: 116.9g