Pumpkin Dump Cake (AKA Pumpkin Crack Cake - Gluten Free Option)

 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.   

This super dessert is 'embarrassingly easy'...mighty delicious... 
and frugal too! 

I've made a similar recipe, in fact it's in my first cookbook I thought it was so tasty...the technique here is the only real difference.  With this recipe, instead of sprinkling the whole cake mix over the top, you swirl part of it into the pumpkin, that's mixed with eggs, sugar, sweetened condensed milk, and pumpkin pie spice.  OH MY!  


This recipe can be baked in a 9" X 11" pan or a 9" X 13". 
Just watch your time because if it's spread out more (in the larger pan)
it's likely to bake faster. 

PUMPKIN DUMP CAKE

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 

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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