Halloween recipe - Pumpkin Dump Cake

Friday, 25 October 2013

Its less than a week until Halloween; that means making pumpkin-based cakes / pies is the law. The law I tell you!

I feel like the UK is still not entirely sold on the pumpkin pie thing. We're getting there thanks to Starbucks and their a-mazing pumpkin spice lattes (hands up who wants one of those right now!), but the infamous Libby's canned pumpkin isn't the easiest thing to get hold of. Some branches of Tesco have started stocking it and you can get it via Amazon. Trust me, if you are a fan of those autumnal, cinnamon, nutmeg type flavours, its worth the effort to track one down and experiment.

I made my first pumpkin pie a few years ago. Followed by pumpkin spice bread and butter pudding. Pumpkin cupcakes... all delicious. But, last year, I discovered a recipe for Pumpkin Dump Cake. Questionable name... taste sensation! Do it. You won't be disappointed :)

425g can Libby's pumpkin
340g can evaporated milk
3 eggs
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
150g sugar (I used soft brown sugar)
1 box Betty Crocker's yellow cake mix
170g melted butter
Pecans (optional)
  • Preheat oven to 180 c.
  • Lightly grease a tin (sized roughly 9x13")
  • Combine pumpkin, evaporated milk, eggs, spices, salt and sugar and pour into prepared pan.
  • Sprinkle dry cake mix on top.
  • Gently pat down with spoon.
  • Sprinkle with nuts if you want to use them. 
  • Drizzle with the melted butter.
  • Bake for 50 mins.
  • Cool and cut into squares.

This is amazing served with vanilla ice cream.

...you're welcome ;)

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