Pumpkin Almond Coffee Cake

If you have a loved one who really likes pumpkin, almonds, and whipped cream this is the sweet treat for them!

It will also make a great potluck item for a holiday party too. Your friends might think you took a long time baking this Pumpkin Dump Cake and they will also probably think you used lots of ingredients … but they do not have to know just how simple it really was to make.

The Ingredients To Gather

1 large can of pumpkin (29 oz.)

1 can (12 oz.) evaporated milk (just plain, not sweetened)

3 eggs

1-1/4 C. sugar

1 tsp. salt

1 TBSP. cinnamon

1 yellow or white cake mix

1/2 C. (1 stick) butter, melted

sliced almonds (optional)

1 or 2 spoonful's sugar (for sprinkling)

The Step-By-Step Directions

Mix together the pumpkin, evaporated milk, eggs, sugar, salt, and cinnamon in a large mixing bowl. Pour into 1 large cake pan (9×13 or a similar dimension).

Sprinkle the cake mix over the top of the pumpkin mixture. Poke holes randomly around the cake with the handle of a wooden spoon. Be generous with your poking. Melt the butter and pour evenly on top of the dry cake mix. Top with sliced almonds, if you like, and then sprinkle 1 or 2 spoonful's of sugar over the top of the butter.

This dream dessert will bake at 350 degrees for about forty to fifty minutes. The timing kind of depends on the pan you put it in; check on it often.

This Almond Pumpkin Dump Cake is good whether it’s warm or cool — but do not forget the whipped cream! We had a piece with a small glass of milk last night then again with hot tea this morning and it was amazing both times.

For more information, including tips on if the outside starts to burn but the middle is still not baked, please go to Edible Experiments!