Pumpkin Spiced Dump Cake x2

A Pumpkin cake two ways instead of pumpkin pie for the holidays! Also called pumpkin cobbler or upside down pumpkin pie. Add a dash of Pumpkin Pie Spice to cool whip and you have a frosting for your Pumpkin Cake if you prefer not to use a cream cheese frosting. Image Credit: CincyShopper Pumpkin 'Pie' Based Dump Cake Ingredients 1-15 ounce can pumpkin 1-12 ounce evaporated milk 3 eggs 1 C sugar 4 t pumpkin pie spice 1 1/2 C chopped nuts 1 yellow cake mix 3/4 C melted margarine Directions Mix together pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Pour into greased 9X13 pan. Sprinkle dry cake mix over pumpkin mixture. Pour over the melted margarine. Top with nuts. Bake at 350 for 1 hr. or until knife inserted in center comes out clean. Serve with Cool Whip or ice cream. Version#2 Adapted from SpendWithPennies Pumpkin Dump Cake (3 Ingredient Cake) Ingredients 1 box spice cake mix 15 ounces pumpkin canned 2 eggs Directions Preheat oven to 350°F. Grease a 9x13 pan and set aside. In a medium bowl, combine all ingredients with a mixer on medium until combined. Spread into pan and bake 25-30 minutes or until a toothpick comes out clean. Cool completely and serve with spiced whipped cream if desired. Cream Cheese Frosting 8 ounces cream cheese room temperature ⅓ cup butter softened 3 to 3.5 cups powdered sugar 1 teaspoon vanilla extract Combine cream cheese and butter with a mixer on medium speed until smooth and creamy. Mix in vanilla. Add in powdered sugar a bit at a time until fluffy. Store in fridge til time of serving cake to avoid cake getting mushy. Also see these FavFamilyRecipe Cobblers Video for Pumpkin Dump Cake from TheCountryCook Thanks For Visiting