Christine's Best Pumpkin Dessert Recipe
Christine Brown's family recipe for a deliciolus pumpkin dump cake.
Pumpkin season is officially here and Sister Wives' Christine Brown has a delicious dessert worth sharing! Here's her step-by-step guide to the festive pumpkin dump cake that she and her daughter, Truely, whipped up together on Cooking with Just Christine. Catch brand-new episodes every Sunday and scroll down for Christine's full pumpkin dessert recipe!
TLC
CAKE:
- 1 (29 ounce) can pure pumpkin puree
- 4 large eggs
- 1 (13 ounce) can evaporated milk
- 1 1/2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 (15.25 ounce) package yellow cake mix
- 2 sticks butter, melted and cooled
- 1 cup chopped pecans
TOPPING:
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated nutmeg
DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, combine the pumpkin puree, eggs, evaporated milk, sugar, cinnamon and pumpkin pie spice. Whisk until smooth.
Pour into an ungreased 9-by-13-inch baking dish. Sprinkle the dry cake mix over top. Drizzle with the melted butter and sprinkle with the chopped pecans.
Bake until set, about 1 hour. Remove to a rack to cool.
Once the cake has cooled. make the topping. Beat the cream with a hand mixer until it begins to thicken. Add the sugar and vanilla and beat until the cream forms soft peaks. Spread onto the cooled cake and sprinkle with the nutmeg, Cut into squares to serve.
Yield: 8 to 10 servings
Active: 15 minutes
Total: 1 hour 30 minutes, plus cooling
Ease of Preparation: Easy
YOU MIGHT ALSO LIKE:
