Pumpkin Dump Cake

Pumpkin Dump Cake

Thanksgiving is just around the corner. If you are looking for a simple recipe to feed your hungry family this season why not try this one?

Ingredients: 1 can (15oz) pumpkin puree (not pumpkin pie mix)

1 can evaporated milk (or can coconut milk)

3 large eggs

1 cup sugar

1 tsp cinnamon

1 box gluten-free spice cake mix

1 cup melted butter (or coconut oil)

Directions:

Preheat oven to 350 degrees. Grease and flour 9×13 glass dish.

In a medium bowl combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Mix until well combined. It will appear runny. Pour mixture into a baking dish.

Sprinkle the dry cake mix on top of the pumpkin. Drizzle the melted butter over the top. Bake about 48-50 minutes. If the cake is still a bit moist when jiggled it will set as it cools. Let stand on counter for 30 minutes before slicing and serving. Place a dollop of whip cream on each piece ( I like using coconut whipped topping). Refrigerate leftovers.