Pumpkin Dump Cake

Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 16 servings.
Ingredients: 1 can (15 ounces) pumpkin; 1 can (12 ounces) evaporated milk; 3 large eggs, room temperature; 1 cup sugar; 4 teaspoons pumpkin pie spice; 1 package yellow cake mix (regular size); 3/4 cup butter, melted; 1-1/2 cups chopped walnuts; Vanilla ice cream or whipped cream

TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD: 16 servings.

Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. —Linda Guyot, Fountain Valley, California

Ingredients

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3 large eggs, room temperature
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix (regular size)
3/4 cup butter, melted
1-1/2 cups chopped walnuts
Vanilla ice cream or whipped cream

Directions

1. In a large bowl, beat first 5 ingredients until smooth.
2. Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
3. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

Nutrition Facts

1 piece: 371 calories, 19g fat (8g saturated fat), 65mg cholesterol, 339mg sodium, 46g carbohydrate (30g sugars, 2g fiber), 6g protein.

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