Pumpkin Pie Dump Cake
Servings: 8 -10 servings
Ingredients
- 4 Large Eggs
- 1 Can Pumpkin Puree 29 ounces
- 1 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 Tablespoon Pumpkin Pie Spice
- 1 Can Evaporated Milk 15 ounces
- 1 Package Yellow or Spice Cake Mix (spice used here)
- 1 Cup Butter unsalted and sliced
- Fresh Whipped Cream for serving
Instructions
- Heat the oven to 350.
- In a standing mixer beat the eggs.4 Large Eggs
- Add the pumpkin, sugar and spices, mix until smooth.1 Can Pumpkin Puree, 1 Cup Sugar
- Add the evaporated milk and mix again.1 Can Evaporated Milk
- Place the mixture in an ungreased 9X13 cake pan.
- Sprinkle the cake mix over the pumpkin.1 Package Yellow or Spice Cake Mix, 1 Cup Butter
- Top the cake powder with slices of butter.
- Bake at 350 for 45 minutes.
- Serve warm with whipped cream. Store leftovers in the fridge and reheat to eat leftovers.Fresh Whipped Cream
Video
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