Pumpkin Pie Cake Recipe

I’m always on the lookout for fun fall recipes that my family will like and that I can use for entertaining. One of the basic rules for me is that the recipe has to be fairly easy for me to try it. After looking around for various pumpkin recipes, I finally pieced a few together and ended up with this one. Some variations call it “Pumpkin Crunch Cake” and others call it “Pumpkin Pie Dump Cake.” I decided on “Pumpkin Pie Cake” because that just doesn’t seem possible but describes it completely.

Pumpkin Pie Dump Cake

Ingredients:
1 can (15 0z.) pumpkin puree
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
3 tsp. pumpkin spice
1 box Spice Cake Mix (yellow can also be used)
1 cup butter, melted

Directions:
Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray. In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar and pumpkin spice until well-combined. Pour the mixture (which looks like pumpkin pie filling) into the prepared baking dish. Sprinkle dry cake mix on top and then drizzle with the melted butter. Bake 55-60 minutes.
The top will harden but the filling will be pudding-like until it cools. Serve hot or cold with whipped cream.

I prepared this for my Bunco group along with my apple cobbler recipe that everyone always loves and this recipe was far and away the winner. Definitely easy to make ahead and perfect for the holiday season!