Many of you are probably familiar with “Pumpkin Dump Cake” (which by the way is a horribly unappealing name for such a scrumptious treat!) If you’re not then I can give you the recipe in about 4 sentences. Here you go:
- Get a can of pumpkin (large or small depending on how thick you want it) and follow the instructions on the back of the can to make pie filling. Pour filling into a 9×13 pan.2. Sprinkle one dry cake mix on top (yellow or vanilla).3. Drizzle1 1/2 sticks of melted butter over the top.4. Bake at 350 for about 45-55 minutes or until the top is golden brown. You can use that trick for any sort of filling. Instead of pumpkin pie on the bottom, you can layer fruit, canned pie filling, etc. Just about anything. Good little trick to know. Now let me share my version of this quick and easy dessert- just kicked up a notch. First I used part of the cake mix on the bottom of the dessert to create a little bit of a crust. For the filling, I used a recipe I think is much better than the standard back-of-the-can pie filling. Mine uses sweet and condensed milk to make it silky, creamy, and flavorful. And finally on top I added a touch of spice and some toasty pecans. When that all cooks up together it’s one mighty fine dessert. And still incredibly easy! Even pumpkin pie haters like it! This shows up a lot at our table this time of year. It’s a favorite for our weekly “Family Night”. Maybe it will be for you too!
Ingredients Needed
Boxed cake mix – yellow or white Butter Canned pumpkin Eggs Sweetened condensed milk Cinnamon Pumpkin pie spice Ginger Cloves Nutmeg Salt Chopped pecans
How to Make Pumpkin Crumble
