Pumpkin Pie Dump Cake

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Joan

Pumpkin Pie Dump Cake

15 servings:
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 15
Course: Dessert
Cuisine: Cake
Ingredients Method

Ingredients
  

Pie Layer
  • 1 15 oz can pure pumpkin puree
  • 1 1/2 cups skim milk
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp cinnamon
Cake Topping
  • 1 box yellow cake mix
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp cloves
  • 1 cup egg whites
  • 1/3 cup butter, melted

Method
 

  1. Preheat oven to 350.
  2. Spray a 9×13 pan with non stick spray, set aside
  3. Melt 1/3 cup of butter and sit aside so it will cool down
Pumpkin Pie Layer
  1. In a large bowl, combine pumpkin puree, milk, eggs, sugar and cinnamon.
  2. Whisk until well combined. Set aside
Cake Topping
  1. In another large bowl, mix together cake mix, cinnamon, nutmeg, ginger and cloves.
  2. Whisk until the spices are evenly distributed throughout the cake mix. Set aside
Assembly
  1. Pour pumpkin pie mixture into the 9×13 pan.
  2. Spoon/sprinkle the cake mixture over the pumpkin pie filling
  3. Combine the egg whites and the melted butter, whisk well.
  4. Pour egg white mixture over the cake mix, trying to make sure it is almost all "wet".
  5. Bake cake in 350 degree oven for 50-60 minutes. Mine took 60.
  6. Let cook on a wire rack for 30 minutes and then refrigerate until thoroughly chilled. Serve chilled with a dollop of whipped cream.