Pumpkin Pie Dump Cake

My youngest son loves pumpkin pie. I usually make a couple each Thanksgiving. I'm not a piecrust master and didn't have any packaged ones. So I decided to do this instead. It was a very big hit with everyone. Just a little too sweet for my taste, I'll reduce the sugar next time and maybe experiment with some toasted nuts sprinkled over servings for a little more texture. Paired with a scoop of vanilla ice cream, this was The Bomb!

Made this to take to a family Christmas dinner. Got lots of approval and several requests for the recipe. I did substitute 1/4 tsp cloves for the nutmeg. (Not a fan of nutmeg), and I added 1 cup of chopped pecans to the top of cake before baking. Baked the cake for 55 minutes, because the center still looked a little runny after 45 minutes. Served the cake while still a little warm and topped with whip cream. Sensational! Thanks for sharing!

This dump cake is a little more work than the standard dump cake recipe, but it's worth it. It would be a hard recipe to mess up. No need to measure everything exactly. Like me, you can use regular milk if you don't have evaporated milk on hand (or you can find a recipe for evaporated milk on zaar, but it's more work than it's worth). It'd be good with some granola or something crunchy on the top for texture.

Way Better the next day.. It was a bit too runny after making it (even after letting it cool), so I stuck it in the fridge and it was GREAT the next day.. I have made other versions of Dump Cake which I prefer to this (for ease sake).. I gave this a "loved it" rating because my husband seemed to do just that...

Very rich and much like pumpkin pie cobbler. I will reduce the sugar and add pecans next time for texture. This would make great tarts! Thanks for sharing.