Pumpkin dump cake
This dump cake, of the pumpkin variety, is literally cake dumped on top pumpkin puree.
Servings 1 cake
- 32 ounces canned pumpkin puree or 2 1/2-3 lbs of pumpkin
- 2 tsp ground or powdered ginger
- 1 tsp grated nutmeg
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 2 tbsp vanilla
- 1 cup packed brown sugar
- 3 eggs
- 12 ounces evaporated milk (1 can)
- 1 box yellow cake mix
- ¾ cup butter or margarine (1 1/2 sticks)
- If using the canned puree, preheat the oven to 350 degrees and skip to step five. If making the pumpkin puree, preheat the oven to 375 degrees.
- Scrape out the insides of the pumpkin and cut it into slices. Place the slices on a baking sheet, preferably lined with parchment paper, skin-side down.
- Bake for at least 1 hour, until the pumpkin slices are tender when poked with a fork. Lower the oven temperature to 350 degrees after the pumpkin is removed.
- Separate the pumpkin flesh from the skin and put the flesh in a blender, food processor or bowl and puree.
- In a large bowl, mix the puree with the spices, brown sugar and vanilla until well combined.
- Add the eggs and evaporated milk and mix until well combined.
- Pour the puree mixture into a greased 9x13 pan.
- Evenly spread the cake mix over the top of the puree.
- Either melt the butter/margarine and sprinkle evenly over the top of the cake mix, making sure that every part of the mix is hit with the melted butter/margarine or cut the butter/margarine into small squares and place on top of the cake mix.
- Bake at 350 degrees for 50 minutes, until the top is golden and a knife placed into the cake comes out clean. Allow to cool. Serve with whipped cream, ice cream, or by itself.
Full-quality photos available on Flickr.