This is the time of year when Pinterest and magazines are covered with every kind of pumpkin recipe you can imagine. Everything from muffins and pies to creamy lattes. So many warm and cozy comforting foods to try!
This recipe is basically a "dump cake" - which really just means you dump the ingredients (or layer them) into the baking pan. Dump cakes were so popular a few years back and this one definitely deserves a try. I have made it many times over the years and everyone loves it - even the non-pumpkin eaters that I know scarf this up!
I found the original recipe in the pages of Southern Living Magazine years ago. This is my Gluten Free version which is just as wonderful and easy. Much more scrumptious than any pumpkin pie!
1 (15 oz) can of Pumpkin
1 can (12 oz) Evaporated Milk
1/2 cup Sugar
1 tsp Vanilla
1/2 tsp Pumpkin Pie Spice
1/4 tsp Cinnamon
1 (18.25 - 22 oz) Gluten Free Yellow Cake Mix
(I used King Arthur Gluten Free Yellow Cake Mix)
(I used King Arthur Gluten Free Yellow Cake Mix)
1 cup Pecans, chopped
1 cup (2 sticks) Butter, melted
Preheat oven to 350 degrees F.
Combine the pumpkin, evaporated milk, sugar, vanilla, pumpkin pie spice and cinnamon in a mixing bowl.
Stir until well combined...
... and spread evenly into a lightly oiled 9"x 13" baking dish.
Distribute the cake mix over the pumpkin mixture.
Sprinkle the pecans over the cake mix.
Pour the melted butter evenly over the top.
Bake for 1 hour or until golden brown.
Allow to cool for 10 minutes.
Serve warm and top with vanilla ice cream or whipped cream.
Be sure to leave your comments and questions below.
I'd love to hear from you!
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