Thanksgiving can be the busiest day of the year in the kitchen. A good way to make it an easier day is to make your desserts the day before. When we want pie, I need to wait for my daughter because she's the master of flaky pie crusts. If she's busy, this is a go to pumpkin recipe to carry your Thanksgiving.
Dump cakes have always been a stand by go-to dessert for my family - using mixed fruit, cherry pie filling, and more. When I got to enjoy my first pumpkin dump cake last year, I knew instantly it would be a new family favorite classic.
- 1 can pumpkin
- 3 eggs
- 1 1/2 Tablespoons pumpkin pie spice
- 1 1/2 sticks margarine (melted)
- 1 can evaporated milk
- 1 cup chopped pecans or walnuts (optional)
- 1 yellow cake mix
- 1 Cup sugar
Preheat your oven to 350 degrees. Grease and flour a 9 by 13 inch baking pan.
Mix together your pumpkin, eggs, pumpkin pie spice, evaporated milk, sugar, and yellow cake mix. Pour into the baking pan. Sprinkle the cake mix on top of the pumpkin batter. Sprinkle chopped nuts (optional) on top of the cake mix. Pour the melted margarine on top of the nuts. Cake 30 minutes, until a knife set into it comes out clean. Watch carefully to avoid overbaking.