Pumpkin Dump Cake

Why not continue the pumpkin and fall theme on my blog with a recipe? 



Dan's mom knows my love for all things Fall and posted this recipe on my Facebook wall.  It seems like it can be changed quite a bit to your preferences and when served warm with (Blue Bell :) vanilla ice it was amazing.  Honestly, this would be a *perfect* substitute for pumpkin pie.  Don't get me wrong, I love pumpkin pie.  But sometimes there are 5 different pumpkin pies at Thanksgiving and this would be a great way to spice up the dessert options.  And it was super easy- hence the title "dump cake."  Here's how we made ours:

{Ingredients}

1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
3 sticks of butter melted (divided)
1 cup coarsely crushed graham crackers
1 bag of white chocolate chips
Caramel sauce to drizzle on top
{How to Make}

Preheat oven to 350.  Spray a 9×13 baking pan lightly with cooking/baking spray.

In a small bowl melt 1 stick of butter.  Then combine with one package of crushed graham crackers (approximately 10 graham crackers).  Press to bottom of pan to form crust.

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine and pour into your prepared pan.

Sprinkle your entire box of cake mix on top, followed by white chocolate chips and some crushed graham crackers.  Pour your melted butter evenly on top and drizzle caramel sauce (or wait until after- we did ours before)

Bake for 45 minutes until center is set and edges are lightly browned.

Recipe adapted from: cookiesandcups.com