It's a pumpkin dump cake! I used a cinnamon streusel quick bread mix instead of regular cake mix, and it is divine! You could also dot pieces of cut butter on the top instead of melting and trying to drizzle it evenly (mine pooled). I used 2 cups of homemade pumpkin pie filling (without any eggs or milk), then added in the eggs and can of condensed milk, spread the mix and streusel topping, and then half a cup of butter (which was enough but would have been alright with more). Nice!
I was afraid it would be too sweet, even with cream cheese added in, but the saltiness (from the butter?) takes the edge off. I used half butter, half oil. I softened the cream cheese, but it still didn't dissipate as much as I would have liked; still it was a rich and decadent addition. I also sprinkled pecan pcs on top. I didn't have yellow cake mix, but butter pecan did a good job.
This fills the pumpkin requirement for a dessert. It seems like it would taste strange with the cake mix sprinkled on the top, but it was delicious! I was told that it should be served as a sweet treat bar at a coffee shop. The texture is a little thicker than pumpkin pie on the bottom, and hard and crumbly on top - like a coffee cake but a little more solid. I will make this again! OH and I like the suggestion of adding in cream cheese to the pumpkin part, and trying it with spice cake - could be really good.
I thought the method for this was strange (sprinkling dry mix and then dumping some melted butter on it). But, I think it came out as expected. It turned out to be like eating dessert bars - a very rich and condensed pumpkin pie dessert bar. Everyone thought it was good. If I make again then I might try to add some milk and egg, etc. to the cake mix because I think some cake might be nice with this instead of some sugary crust.
I made this to take to my mom's for a dessert today (Thanksgiving). I used a spice cake instead of the white one. I also used an 8 oz. pkg. of cream cheese softened and mixed with my mixer with some of the condensed milk. Then, I mixed that with a can of whole cranberry sauce. On the bottom of the 9x13 pan I put a can of Wilderness Apple Pie Filling and then layered the cranberry/cream cheese mixture on top of that. Next came the pumpkin mixed with the condensed milk and the eggs. The spice cake mix went on top and was sprinkled with the melted butter. This turned out so good! I know the additives sound strange but they were scrumptuous and I brought home an empty dish. Thanks for sharing this great recipe with us. It is, indeed, a nice change from regular pumpkin pie!
I don't like pie so I made this for thanksgiving and ended up eating half a pan of it myself! It was a big hit, everyone loved it. The only thing I did differntly was add chopped pecans on the top. I will be making this next year too!
Very nice recipe, Dee. However, I did have one minor problem....I couldn't find the exact can sizes mentioned for the condensed milk and the pumpkin pie filling. Way to much butter 'for me'....I'm not crazy about a butter taste in my food. I could definitely taste it when served at room temperature. However, once refrigerated, the crust became very, very hard....and that's a good thing. I preferred it straight from the fridge. Yummo! Thanks for sharing Dee.
Great flavor, enough spice for our taste. I agree that this is a nice change from Pumpkin pie and would make a great pot-lucker! THank you for posting!
I thought this was good but not sweet enough. I thought the mixture could have used some sugar. I followed the recipe as written but next time I wouldn't use the whole cake mix and butter as I thought it had too much topping.
Wow-I've made this recipe twice in 2 days! Once to bring to work, the other for company. Thanksgiving is Thursday so I'll make it AGAIN! Everyone raved about this. They absolutely loved it. And I could whip it together in about 10 minutes. I used the 30 oz. canned pumpkin pie filling because I couldn't find 19 oz. and it was really good. THANKS!!