Since it is almost October and pumpkin season, I decided to make a pumpkin cake.
I know Dump cake doesn't sound all that appetizing but really it just refers to how easy it is to make this particular cake. Now this recipe does take a little more effort than just dumping everything into a pan. You do have to whip some of the ingredients.
There are many, many recipes for pumpkin dump cakes but the one I followed was offered by Karly on her Buns In My Oven blog so you can get her full instructions there. This particular cake required a can of pumpkin puree, a yellow cake mix, 4 eggs, a can of evaporated milk, sugar and cinnamon.
You can see the two layers in this photo...the crunchy layer and the bottom custardy layer. Kitchen chemistry I suppose is why that happens. They provided different taste sensations with my favourite being the crunchy part.
I decided to ice mine with a basic cream cheese frosting that worked well with the pumpkin/cinnamon flavour.
This recipe made a large cake...I worried the batter would be too much for the 9 x 13 pan but it worked perfectly. The longer this cake sits the tastier it is.
Needless to say, I've got one delighted hubby.