One last dish for Month of Pumpkin…and we’re going out with a bang. A really, really soft, pumpkin-y bang cushioned with lovely pillow of cream cheese frosting on top. Doesn’t that sound lovely. It is. Or was. There may or may not be only a slice left.
I’ve had a recipe for Pumpkin Dump Cake in my recipe binder for a few years now but I’ve never gotten around to making one. When a friend forwarded a link to me and raved about it, I knew it had to make this year’s rotation. There are quite a few variations floating around the web. I believe the one I am using today is from a cookbook from The Sweet Potato Queen’s Big-Ass Cookbook.
That Pumpkin Stuff
Ingredients
1 (15 oz) can of pumpkin
1 (12 oz) can evaporated milk
1 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 box yellow cake mix
1 cup chopped pecans
2 sticks of butter, melted {you okay? are you choking? Yes, I listed 2 sticks of butter}
Pre heat oven to 350 degrees. Grease a 9 X 13 inch cake pan.
Mix together pumpkin and evaporated milk until combined. Add sugar and spices. Beat in eggs.
Pour mixture into prepared pan. Sprinkle dry yellow cake mix over mixture. Top with chopped pecans. Drizzle melted butter evenly over the mix. Bake for 50-60 minutes.
Remove from oven and while it cools, prepare frosting:
8 oz cream cheese, softened.
1 cup powdered sugar
2 cups prepared whipped topping
1 tsp vanilla bean paste
Blend cream cheese and powdered sugar. Fold in whipped topping and vanilla bean paste.
Serve That Pumpkin Stuff warm with a dollop of frosting and top with a few additional toasted pecans.
* Seriously decadent stuff here, friends. The frosting might have been a little over the top. Plain whipped topping flavored with a bit of vanilla bean pasted is also very good {Thom preferred this over the cream cheese frosting}.
this looks DELISH! i love everything pumpkin!