By Angela McGowan
All I’ve been doing this week is thinking about what kind of sweet goodies I can make with a can of pumpkin. I can’t get enough of pumpkin treats. Unfortunately, my husband doesn’t really care for pumpkin in almost everything like I do. Oh well, more for me.
I’ve been crazy about dump cakes forever, so I when I started seeing different pumpkin dump cake recipes, I knew I had to make one. This recipe is basically a pumpkin pie for the base, and a buttery filled dump cake on top. I used spice cake mix, so it’s full of flavor, but you can also use yellow cake mix.
I used hazelnuts for a delicious crunchy topping. You can use any kind of nut you have on hand though.
I just serve this at room temperature with whipped cream, but it’s also divine warm with vanilla ice cream.
Yield: 24 servings
Pumpkin Hazelnut Dump Cake
Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 4 eggs
- 1 tablespoon pumpkin pie spice
- 1 cup brown sugar
- 1 box spice cake mix
- 1 cup roughly chopped hazelnuts
- 2 sticks, 1 cup, butter, cut in pats
Directions:
- Heat oven to 350°. Combine pumpkin puree, evaporated milk, eggs, pumpkin pie spice and brown sugar in a large bowl. Mix well to combine. Pour mixture into a greased 9 x 13 baking dish.
- Sprinkle dry cake mix on top of pumpkin mixture. Sprinkle nuts on top of dry cake mix. Evenly spread pats of butter on top of nuts.
- Bake for 40 - 50 minutes, or until center is set and golden brown.
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