Tuesday, 27 September 2016

I Made a Pumpkin Dump Cake

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.