Pumpkin Obsesssion

18 Sep

If you have been following me through my journey from summer to fall, you will have noticed that not unlike many people – once September hits – my life is full of pumpkins. Be it a Pumpkin Spice Latte from Starbucks, pumpkin decor around my house, my friends searching Trader Joes for their oh-so-yummy pumpkin muffin mix, or beginning to make those holiday treats such as pies (my personal favorite). When preparing for entertaining some friends over the weekend I searched through my cookbooks, personal recipes and Pinterest to find the perfect delectable treat to finish off a cozy meal of pot roast, mashed potatoes and roasted carrots, one thing definitely jumped out at me: Pumpkin Dump Cake. Now that may sound like an odd name for a cake but it simply refers to the fact that you are pretty much dumping a bunch of ingredients in the baking dish. It couldn’t be easier!

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My coworker, Jessica (a huge proponent of Pumpkin Dump Cake) was the first to introduce me to this cake and I couldn’t thank her enough. It’s kinda of like a pumpkin pie and a crumb cake. Totally amazing!

I accessed the recipe from The Country Cook.

It has few ingredients and is a synch to whip up. I served mine with homemade whipped cream which I made by adding 2 tablespoons to 1 very cold cup of cream in a bowl (I used a chilled metal bowl) and used by hand mixer to whip until I achieved soft stiff peaks. It took about 3-4 minutes.

Pumpkin Dump Cake

Ingredients:
1 15 oz. can pumpkin puree
1 12 oz can evaporated milk
3 eggs
1 cup sugar
1 teaspoon ground cinnamon
1 box spiced cake mix
1 cup butter melted

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Directions:
Preheat oven to 350 degrees
Spray a 13X9 baking dish with nonstick cooking spray.
In a separate bowl, mix pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until combined. Pour into baking dish. Sprinkle dry cake mix over the top of the pumpkin mixture (should float on top). Drizzle melted butter over top of cake mix.
Bake for 55-60 minutes, may be a little jiggly in the middle when done (not sloshy). Cool for at least 30 minutes before serving.

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My whole house smelled amazing while it was baking away.
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My friends loved it, the topping was crunchy, sweet, and buttery and the pumpkin was a perfect pie filling. I foresee this in my kitchen time and time again. And the best part? I had leftovers! 🙂

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3 Responses to “Pumpkin Obsesssion”

  1. Jessica Nicks September 18, 2013 at 2:04 pm #

    AMAZING STUFF!!!

  2. Kathleen Miller September 18, 2013 at 2:19 pm #

    Love love love this! Yummy 🙂

  3. Lorene Sexton October 17, 2013 at 8:18 am #

    Oh, my gosh! I can smell it!

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