If you're looking to save your calories for Thanksgiving pie, or are trying to eat healthy altogether... well, you'd better look away now, because this is not a calorie-saving recipe. *grin*
My brother and I wanted something sweet so he went browsing through my “stash” of neglected pantry items I keep on hand for such a purpose. What can you make with a can of pumpkin and a cake mix? Hmm... perhaps a tasty pumpkin pie crumb cake with a little cream cheese frosting drizzle? Yes!!
Unfortunately (or fortunately...take your pick), I wasn't following the directions carefully enough and entirely forgot to add the sugar until after it was ready to go into the oven. This particular recipe called for sprinkling the cake mix over the pumpkin mixture and then drizzling butter over it all, thus creating a fun layered pumpkin pie-cake. And I'd messed it up by leaving out the sugar! So, out came all the cake batter mess into a bowl where I mixed everything up (including the forgotten sugar!) and dumped it into a clean pan. See, I'm not a *perfect* baker. ;) Lol. Oh well. But now that I'd “ruined” it, how would it turn out?
Ta-da! It's still a delicious, yet dense pumpkin cake, now with a layer of cream cheese frosting (who wants only a little drizzle anyway?!). The flavor is a delectably intense flavor created by the pumpkin pie spice and the tangy cream cheese. This Pumpkin Dump Cake is so scrumptious, it's hard to say no to a second piece! ;) We cut fairly large slices this time, and even with the density of the cake it wasn't overly rich (um, so that means you can feel justified with that second piece right?). The nuts add a nice texture, and the flavor is supreme!
Our family loved it and they've already asked for me to make it again this year. So much for “mistakes”! :D Try it for your next gathering or just for a special family treat – they'll love it! {And you're totally allowed to thank me for making your work load easier by simply “dumping” in all the ingredients at once. Clever, huh? ;) *curtsy}
Pumpkin Smash/Dump Cake with Cream Cheese Frosting
adapted from duncan hines
“pumpkin pie crunch” recipe
Cake:
1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
3 large eggs
4 tsp. pumpkin pie spice, homemade or store bought
½ tsp. salt
1 cake mix (with or without pudding in the mix is fine)
1 cup margarine or butter, melted
1/2 cup chopped pecans, optional
Frosting:
4 oz. cream cheese, softened
4 Tbsp. (½ stick) butter or margarine, softened
2 cups powdered sugar, sifted
½ Tbsp. milk
½ cup additional chopped pecans, optional
1. Preheat oven to 350 degrees F.; grease a 9x13 pan and set aside. Combine all cake ingredients in a medium bowl and stir until just combined. Pour into baking pan and bake for 50 -55 minutes, or until toothpick inserted in center comes out mostly clean and center is no longer jiggly. Set aside to cool.
2. To make the Frosting: Combine cream cheese and butter in a stand mixer and mix till fluffy. Add milk and sifted powdered sugar; mix until smooth. Spread frosting on cooled cake; top with additional chopped pecans if desired. Makes 12-24 servings. Keep stored in the refrigerator.
{My family suggested maybe having more of the cream cheese frosting, so next time I'll probably add another 1/2 recipe to the frosting above to give it a little extra more than is pictured.}
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I hope you and your family enjoy this scrumptious pumpkin dessert this Autumn! 
