I made the poorly named Pumpkin Dump Cake using a recipe from Cookies & Cups. Here's how you can try it for yourself.
1 15 oz can Pumpkin - this is about half of the bigger 867ml cans you'll find in Canada.
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 tsp pumpkin pie spice
1 box yellow cake mix - I used Angel Food because that's what was in the house
1 cup butter melted
1 cup coarsely crushed pecans
1/2 cup toffee bits (optional)
Directions:Preheat oven to 350. Spray a 9×13 baking pan lightly with cooking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts and toffee chips. Pour your melted butter evenly on top.
Bake for 45-50 minutes until centre is set and edges are lightly browned.
We ate it warm from the oven yesterday and I am eating a cold piece with my lunch at work as I type and both are equally delicious. And this is coming from a girl who doesn't like pumpkin pie one bit. If you're looking for something interesting to make with that can of pumpkin hanging out in your cupboard then give this recipe a try. Easy and so yummy. But about that name...