Friday, October 31, 2014

Pumpkin Dump Cake

 

 Pumpkin is one of my very favorite ingredients. I would cook with it year round if people didn't look at me like I was crazy. It just lends itself so well to almost any baking recipe. For instance, dump cake. Dump cakes are known for being truly delicious and easy since all you need to do is dump everything in the pan and bake. 

This recipe is really, really good. It's like a three course dessert in one pan. The bottom is a rich pumpkin pie filling custard. It has lots of cinnamon with a creamy pumpkin pie texture. The next layer is a thin ribbon of cream cheese adding some richness to the dessert. And finally, the top is a crunchy and flavorful yellow cake crumble layer. 

Why, yes. This is almost a rainbow of pumpkin joy. 

I adapted this recipe from a really cute blog called Your Cup of Cake. She has really cute stories and greate recipies like this one. I didn't change too much, just the explination a bit. Her recipe is so delicious, you will want to make this again and again.

Dare I say it, this could replace the pumpkin pie at Thanksgiving. 

Seriously, it's that good. 

Ingredients
Pumpkin Pie Layer
1 29 ounce can of pumpkin puree 
1 12 ounce can of evaporated milk
3 eggs
1 1/2 cups of sugar
1/2 teaspoon salt
1 Tbs pumpkin pie spice

Cream Cheese Layer
8 ounces of cream cheese, softened
3/4 cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla extract

Cake Layer
1 yellow cake mix
1/2 cup butter (1 stick), melted
2 Tablespoons cinnamon sugar


First, combine all the pumpkin pie layer ingredients very well. Then pour the whole thing into a greased 9 X13 pan.
 

In a small bowl, combine the cream cheese layer ingredients. 
 

With a very technical swirling motion, evenly spread the cream cheese over the pumpkin custard. Lizzy at Your Cup of Cake put this into a pastry bag to spread it evenly over the cake, but this works just fine, too.

I felt the need to swirl. It's not really necessary. 


Sprinkle the cake mix over the pumpkin and cream cheese mixtures in an even layer. 
 

Next, pour the butter over the whole cake mix.  It will look very strange, but you need to know there is magic working.


Before you add the cinnamon sugar, take the end of a spatula and poke holes evenly over the whole pan. It will seem weird, but trust me, it works. 
 

Lastly, sprinkle the cinnamon sugar over the whole cake in an even layer. 
 

Bake at 350 degrees for about 40 to 50 minutes. Allow this to cool completely and serve.


This is delicious at any temperature, but I like to serve this cold with a nice glass of milk.

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