Fall is finally here: I have officially baked my first PUMPKIN DUMPCAKE of the season! If you're anything like me, you have spent year after year making, perfecting, and slaving over pumpkin pies. Okay, maybe that is just me, I LOVE those things. Well, the time has come and me, the queen of all that is not only decidant and delicious, but easy and effortless, have found the replacement! I know, to true pumpkin pie lovers it sounds blasphemous, but, I assure you that you will agree. Here were are to the oh-so-easy recipe:
Pumpkin Dump Cake
*1 Large Can Pumpkin
*1 1/2 cups Sugar
* 1 teaspoon Salt
*2 teaspoons Cinnamon
*1 teaspoon Ginger
*1/2 teaspoon Allspice
*4 Eggs
*1 can Evaporated Milk
*1 French Vanilla Cake Box
*1 cup Melted Butter
Directions:
Mix ingredients pumkin-evaporated milk in large bowl until well mixed. Pour into 9x13 pan. Sprinkle cake box on top of pumpkin, and drizzle with butter. Bake at 350 for 45-60 minutes until lightly browned on top. DEVOUR! Then go take a nap and still have more time on your hands than if you had just made a pie crust! :)
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