Sunday, August 18, 2013

PUMPKIN DUMP CAKE

Saved this recipe for my grandson Dustin who absolutely loves anything pumpkin.  I am going to make a diabetic version of this by using 3/4 cup of Splenda brown sugar blend instead of the brown sugar and using a box of sugar-free cake mix.  I will use pecans rather than graham cracker crumbs.  Anxious to try this!

Pumpkin Dump Cake
Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.


Notes
serve with ice cream or whipped cream

Recipe from Cookies and Cups

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