Here’s a little story about my friend the Pumpkin Dump Cake…years ago my sister Diane brought a Pumpkin Dump Cake to our family Thanksgiving Day party. As everyone was partaking in the absolute deliciousness of this cake you could hear comments like, “Oh my gosh, this is the best cake I’ve every had”, “There is a party in my mouth right now”, “This is so unbelievably good”. Well needless to say that was fun for my sister to hear but even more fun for our tummies. After all the delightful food from our big Thanksgiving feast, this little cake stole the show. Thankfully my sister brought it for a few years in a row because we always requested it.
Here’s where the bad news comes in, the recipe was lost! No more Pumpkin Dump Cake (place a look of horror here). It was just too sad, so last year I went on a mission to find the recipe. After a few failed attempts with recipes that just did not fit the bill and my family finally saying they could not eat another bite of anything with pumpkin in it. I shelved the search until this year.
Here’s the great news…I found the recipe. I tweaked it just a bit, but this has got to be it or at least pretty darn close. I know this because of the oohing and ahhing that was coming from my husband as he was taste testing for me. Eureka!!!
This is so easy to make, and believe me if you bring this to your Thanksgiving festivities, it will be a big hit. So lets get to it, Thanksgiving is in two days.
Simple ingredients: 1 large can of Libby’s Easy Pumpkin Pie Mix, evaporated milk, 2 eggs, 1 box of yellow cake mix, 1 stick of butter softened.
Tip: to soften butter quickly, cut it into small cubes and leave on the counter for about an hour.
Mix pumpkin pie mix, evaporated milk and eggs in a large bowl.
Pour the pumpkin mixture into a greased 9 x 13 pan.
In another bowl, combine the softened butter with the cake mix. I used a fork but you can use a pastry knife or your hands. Mix until the butter is well incorporated with the cake mix. It will end up having lots of little butter chunks.
Gently distribute the cake mixture evenly over the pumpkin mixture. I used my hands to do this.
Do this until the cake is completely covered using all of the cake mixture.
That’s it. You can place it in a preheated 350 degree oven for 40 minutes or until the top starts to brown. Start checking at 30 minutes but for my oven 40 minutes was perfect.
Let cool completely before serving. We like to serve it with fresh whip cream on top. So yummy! Store covered in the refrigerator. It can be eaten cold or you can warm it up in the microwave.
I use Ina Garden’s recipe for the whip cream. Recipe to follow.
Come on…does that piece not make you want a bite?!
Pumpkin Dump Cake
- 1 large can (30 oz) Libby’s Easy Pumpkin Pie Mix
- 2/3 cup evaporated milk
- 2 eggs, beaten
- 1 box yellow cake mix
- 1 stick butter, softened
- Grease a 9 x 13 pan and preheat oven to 350 degrees.
- Mix pumpkin mix mix, evaporated milk and eggs (make sure you beat them first) in a large bowl until well incorporated.
- Pour pumpkin mixture into greased pan.
- In a separate bowl, combine softened butter with cake mix using a fork or pastry knife. Mix until well incorporated, it will have small bits of butter through out and look a tad lumpy.
- Gently drop cake mixture onto the top of the pumpkin mixture.
- Bake at 350 for 40 minutes or until lightly browned. Start checking at 30 minutes.
- Let cool completely before serving. Great with whip cream on top.
Store covered in the refrigerator. Can be eaten cold or warmed in the microwave.
Here’s how I make the fresh whip cream using Ina Garden: Barefoot Contessa’s recipe.
Ingredients: heavy whipping cream, sugar, and vanilla extract.
Mix ingredients together and you’re done. Whip cream is so much better fresh. Well worth it.
For Ina’s recipe go here.
Hope you truly enjoy this recipe. Have a wonderful Thanksgiving!
All the best,