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