Pumpkin Spice Crunch Dump Cake
Total time
Author: A Pinch of Joy by Charlene Vance
Recipe type: Dessert
Serves: 12 servings
- 1 spice cake mix, set aside 1 cup
- ½ cup butter, softened
- one egg
- 3 eggs
- 1 29 ounce can pumpkin puree OR 2 15 ounce cans
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ cup brown sugar
- ½ cup sugar
- 1 cup evaporated milk
- ⅓ cup sugar
- one cup of cake mix, reserved from crust
- 1 cup chopped pecans
- ½ cup coconut, shredded
- ⅓ cup butter
- Preheat oven to 350 degrees. Spray bottom of 9 by 13 pan with cooking spray.
- Combine cake mix, less the reserved 1 cup, and ½ cup butter. Mix until crumbly, then add egg.
- Press mix evenly into bottom of 9x13 pan. Place in oven while mixing the filling, about 5 minutes.
- Mix eggs and pumpkin puree together. Add spices and sugars, then evaporated milk. Stir together well.
- Spread filling evenly over the partially baked crust.
- Place sugar and cake mix in medium bowl, cut in butter until crumbly.
- Stir in pecans and coconut, then sprinkle evenly over the pumpkin filling.
- Bake at 350 for 1 hour or when a knife inserted in the middle it comes out clean. If necessary bake another 5 to 10 minutes
- Cool before serving, add whipped topping or ice cream if desired
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2016/11/pumpkin-spice-crunchy-dump-cake/
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