Do you ever have one of those times when your heart is so full of joy that you think it might burst? I know I am blessed and I do not take it for granted. Our family is very close; all of us… my dad, my hubby and our kids and grandson, my brother and his kids and grands. We just love being together. And laughter is a huge part of our gatherings… we can be quite silly and loud, but we sure do have a great time!
We were invited to our daughter and son-in-love’s home last week for one of these times and I offered to bring dessert. As is often necessary if I want to indulge, I wanted to make a gluten-free dish. Scrambling for a dessert to take, and eager for fall flavors, I had my heart set on a pumpkin recipe!
Remember those ‘dump cakes’ we used to call them? Not sure whose idea it was to name them that… it’s not very appetizing- LOL! I get it- just dump all the ingredients in a pan and bake– but still, that name- eww!!
Anyway, I decided to try a variation of the dump cake, using pumpkin pie mix instead of the cherry pie filling I had used so many times before! I called it Pumpkin Crumb Cake and it turned out delicious!! I hope you like it!
- 1 30-oz can Pumpkin Pie Mix
- 4 eggs
- 1 12-oz can evaporated milk
- 1 yellow cake mix (I used Pamela's Gluten Free Yellow Cake Mix)
- ¾ cup (1&1/2 sticks) butter, melted
- 1 cup chopped nuts
- Preheat oven to 350 degrees.
- Spray a 9x13" baking dish with non-stick spray.
- Beat eggs sightly in mixing bowl. Add milk and pumpkin pie mix.
- Pour into prepared dish.
- Crumble cake mix over top of cake.
- Pour melted butter over all and sprinkle nuts (I used pecans) evenly over top.
- Bake at 350 for 50 minutes to 1 hour, or until top is golden brown
Bon Appetit!! Let me know how you like it!
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