Pumpkin Dump Cake

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This luscious dessert really is addictive. This recipe isn't gluten free, but if you use a GF cake mix, you're all set. I do have some GF folks in my family, so will be trying it that way for the holidays.
from thebetterbaker.com

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Ingredients

  • 4 eggs
  • 1 c. white sugar
  • 1 (14 ozs) can sweetened condensed milk
  • (click here for my homemade...reduced sugar...recipe)
  • 1 (15 ozs) can pumpkin puree
  • 1 Tb. pumpkin pie spice
  • 1 (18 ozs) box white or yellow cake mix
  • (gluten free if desired)
  • 1-1/2 sticks butter
  • 1 c. favorite nuts, optional

Preparation

Step 1

Preheat oven to 350*.


Grease 9" X 11" X 2" pan.
In medium bowl, combine eggs and sugar until smooth, then add condensed milk, pumpkin and pumpkin pie spice; blend well. Pour into prepared pan. Sprinkle half the dry cake mix over the top, then swirl it into the pumpkin mixture with a knife. Sprinkle remaining cake mix over top and smooth. Cut butter into thin slices and lay across the top of mixture, covering completely. (don't skimp on the butter). Top with nuts if desired.


Bake 40 - 45 minutes until center is pretty much set. Cool; chill; serve with whipped cream.

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