Thursday, October 29, 2009

Pumpkin Dump Cake


Get ready to turn into a pumpkin. Pumpkin puree, a super food, low in calories, loaded with heart healthy potassium, and a rich source of skin brightening eye sharpening beta carotene is free! Sort of. Someone dumped 3 giant cans on my couch, and declared them up for grabs. I grabbed. For the rest of you, giant cans of pumpkin puree are on super sale everywhere right now. (Hint: Winco, less than $2).

Mission: Use the crock, sugar, and fat to counteract all this free healthy goodness and trick others into eating a 'healthy' treat. Our first trick and treat: Pumpkin Dump Cake. This tricky treat has one more step than a typical lazy dump cake, involving whisking and stirring a few ingredients in a bowl.  It's worth it.

Winner, Lower or Meh

Yummy, warm, comforting.  Basically, a pumpkin pie, pudding, custard, crumble all rolled into one. See!


I served this to family late last night, warm, with whipped cream.  No one complained.  This makes a lot and leftovers would be delicious, cold, for breakfast.  I'm about to have some right now.  This is wonderful cold! Tastes like a rich pumpkin pie.

Recipe

I used a 6 quart crock for this

Ingredients:
  • 4 eggs
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 2 Tbls molasses
  • 1 12 oz. can evaporated milk
  • 3-4 tsp. pumpkin pie spice or to taste
  • 1/2 tsp. salt
  • 1/4 cup brandy (optional, thanks Jan)
  • 1 29 oz. can pumpkin puree
  • 1 boxed spice or carrot cake mix (I used carrot cake on sale for .88)
  • 1/2 cup pecans, chopped
  • 1/2 cup butter, melted
Spray crock with no stick spray.  In a large bowl, whisk first 8 ingredients together. Add pumpkin puree and stir to mix well.  Dump in the crock.  Pour cake mix over the top and spread evenly. Sprinkle nuts on top, evenly. Drizzle butter evenly over the top.  Take a clean dish towel or several paper towels and cover top of crock at the rim.  Cover and pull the edges of the towel taught and into the top center of the crock to serve as a moisture wick and improve texture. Cook on high for 3-4  hours or low for 5-6. (I cooked mine for 3)

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