Mr. Husband is all pumpkin-ed out.
Poor guy, I over did it with the pumpkin cakes, muffins, cupcakes, scones, drinks (yes, pumpkin smoothies are the bomb)- So he asked me to take a break from the pumpkin stuff. For like, ever.
And I intended to comply with his wishes...until I noticed today, way in the deep dark depths of my cabinet of canned goods, that there was one, lonely, unused, neglected can of pumpkin. It was so cute, and so sad...I had to use it.
I came across this recipe, and instantly fell in pumpkin love.
I made this recipe, and fell in more pumpkin love.
I ate it hot out of the oven, from the pan, burned my mouth, and was still in so much love.
Pumpkin Pie, I can take it or leave it. It's just nothing I go crazy for. But a soft pumpkin pudding/cake like thing, covered with buttery, golden crunch-THAT's my kinda thing!
This is stuff is ridiculous. And my ban from Mr. husband of making pumpkin things was lifted! HURRAH!
I halved this recipe, cause it originally makes a 9x13" Pan, and that's a lot of pumpkin stuff for 2 people. I mean, not that there is such a thing but you know what I'm sayin. So this is the 9x13" recipe, but halving it is super easy, and don't worry about measuring perfectly perfect or whatever, It's a super forgiving recipe!
Pumpkin Dump Cake
Pre-heat oven to 350
1, 15 oz can pumpkin puree
1, 10 oz can evaporated milk
1 Cup light brown sugar
3 tsp. pumpkin pie spice
1 Box yellow cake mix
2 sticks butter (1 cup) Melted
1 cup coarsely chopped graham crackers or pecans (I used Pecans)
Spray a 9x13 pan
Mix together pumpkin, evaporated milk, sugar, and pumpkin pie spice.
Pour batter into your prepared pan.
Sprinkle yellow cake mix evenly all over the batter.
Sprinkle your grahams or pecans evenly over the cake mix layer.
Pour your melted butter over the entire thing.
Bake in your pre-heated oven for 45-50 minutes, so the center is set, and the edges are nicely browned.
I didn't have whipped cream, but a dollop of that or vanilla ice cream would just be deadly!