If you love quick and easy dump cakes, let me introduce you to one that is full of pumpkin goodness.
Last year I went through a stack of old issues of Betty Crocker magazine. I sliced out recipes that looked promising. This was one of them.
I was amazed at how easy this recipe was. It literally came together in the time it took for the oven to preheat. The flavors and texture are amazing: you have a cakey base topped with spicy pumpkin custard, with a nutty-crunchy layer atop.
Plus, you can cover it with plastic wrap and keep it in the fridge for days! It tastes even better after a day or two. The spices meld with everything.
My husband took this cake to work. He returned with an empty dish. The guys raved about it.
If you like pumpkin, if you like cake, this is the way to start your fall off right.
Bready or Not: Pumpkin Praline Cake
Ingredients
- 15 oz pumpkin puree
- 12 oz evaporated milk
- 3 eggs room temperature
- 1 cup white sugar
- 4 teaspoons pumpkin pie spice heaping
- 1 box yellow cake mix
- 1 1/2 cups pecans or walnuts, chopped
- 3/4 cup unsalted butter or margarine, melted
Instructions
- Preheat oven to 350-degrees. Prepare a 13x9-inch pan by lining with foil or parchment and then greasing it well with Pam or butter.
- In a large bowl, beat together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice. It should be smooth. Pour it into the pan.
- Sprinkle the dry cake mix over the pumpkin goop. Sprinkle the nuts all over the top. Pour the melted butter evenly over everything.
- Bake for 50 to 60 minutes, until a knife in the center comes out clean. Let cool to room temperature, then cover and refrigerate. Cut and serve from the pan; warm slices in the microwave, if desired, or eat cold.
- OM NOM NOM!
