06 Dec 2011 7 Comments
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, erectile 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
1 (10 oz) can Evaporated Milk
1 cup light brown sugar
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!
- Preheat oven to 350 and butter a 9 by 13 cake pan.
- In a medium mixing bowl, combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine.
- Pour into your prepared pan.
- Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
- Pour your melted butter evenly on top.
- 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)