Pumpkin Deliciousness Cake

I have several enemy foods- foods I just do not like and do not intend to ever like. One of those things is Chicken Pot Pie. Before you yell at me, let me say that I don’t know why I don’t like Chicken Pot Pie. I like chicken and I like pie…but somehow all together it all turns icky. Like really icky. (And don’t tell me I haven’t had a “good” chicken pot pie. No such thing exists).

I remember one day when I was young (7 or 8) and my mom bought a Chicken Pot Pie for dinner. But she also bought Boston Cream Pie. And Boston Cream Pie is one of my all-time favorite desserts ever- I used to have it for my birthday cake every year. So anyway, that night I sat at the table for probably an hour (or more) trying to choke down that horrible horrible dinner. And you know what? I did it! And I got boston cream pie for dessert! Ahh good times :)

My mom has a dish that she makes called like Harvest Vegetable Pot Pie (or something like that) and my sister and I love it! But we refuse to call it “pot pie” so we renamed it “Pre-Spring Deliciousness.” Likewise, this cake is really good, but its given name is Pumpkin Dump Cake. Dump cake? That does not sound appealing at all! So I am presenting you with Pumpkin Deliciousness Cake :) This cake is seriously good. I can’t even tell you how good it is, you’ll just have to make it yourself! It’s also really easy to make. But I was having serious issues the afternoon I made it and kept being totally spacey! I’m so glad it turned out good :)

You start by mixing together a can of pumpkin puree, a can of evaporated milk, a cup of brown sugar, 3 eggs, and 3 tsp pumpkin pie spice and just whisk it all together!

Here’s the first place I went wrong. See that nice action shot of the box cake mix pouring in the batter? I thought it was a pretty nice picture. Too bad it was the wrong thing to do! Here’s what you should do: pour the batter into a 9 by 13 cake pan and sprinkle the cake mix on top. I realized my mistake before I mixed the whole box mix in, though, so I was able to salvage it.

It still looks pretty good! So I put it in the oven. Ohhhh mistake number 2. Geez! Airhead much, girl? I forgot to pour melted butter over the whole thing.

I realized before too much time had passed and pulled it out. I poured the melted butter (2 sticks) over the batter. Then I put it back in the oven and baked it.

It fluffed up nicely in the oven! And oh my goodness does it taste good. I think I already said that but seriously, this deliciousness cake is delicious!

Mmm cut yourself a nice piece and take a bite.

Oh wait, that’s better! So after you add some whipped cream do this:

I tried this cake with vanilla ice cream, chocolate ice cream, and whipped cream and thought it was best with whipped cream (see the things I do for you???)

Oh this looks so good…so good in fact that I might have to take another bite. Just one…

Wait??? How did that happen??? Look at the sacrifices I make for you guys. I’ve probably tried this cake a good dozen times, just to make sure it was acceptable to post ;)

Pumpkin Deliciousness Cake

Ingredients:

1 (15 oz) can Pumpkin Puree
1 (10 oz) can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional) <– I didn’t do this but it sounds seriously good!

Directions:

  1. Preheat oven to 350 and butter a 9 by 13 cake pan.
  2. In a medium mixing bowl, combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine.
  3. Pour into your prepared pan.
  4. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
  5. Pour your melted butter evenly on top.
  6. Bake for 45-50 minutes until center is set and edges are lightly browned.

Enjoy with whipped cream! (or vanilla ice cream or chocolate ice cream or more cake)

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