Dishin' with Dani: The Messy Chef

I found this recipe on Pinterest last night and decided to make it. It is a pumpkin bonanza at my house these days!! It just looked so easy and I had all of the ingredients on hand, except for the cake mix. So, after church this morning, I picked one up at Brookshire's. It cost me a whole 2.63 plus tax. This is about the cheapest recipe I have made all year!

I was going to take a picture first before I started, but I forgot, as I was trying to start laundry and defrost the salmon for lunch. I did get a pic of the afterwards. I will just admit that I have always been a messy cooker. :) For the longest time, my mom and I made a deal that if I would cook supper then she would clean up. It worked out for both of us because I love to cook & hate to clean and she was working and too tired to cook ususally. See -- getting along is all about compromise, lol!!!

Well, here is the recipe and the cake before it cooked and after. I made some adjustments in that I used chocolate fudge cake instead of yellow. We aren't big cake eaters here and dislike yellow cake at that. But, we can eat the heck out of some chocolate. Also, I put some ginger snap cookies in the food processor and used that instead of graham crackers. And, we don't like toffee, so I left that off as well. I honestly don't think it would be as good if we had used the yellow cake mix anyway, And, it really needed some vanilla ice cream to top it off. But regardless, it was great!

PUMPKIN DUMP CAKE
1 15 oz. can of pumpkin puree
1 10oz. can evaporated milk
1 cup light brown sugar
3 eggs
3 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter, melted
1 cup coarsly chopped graham crackers or pecans
1/2 cup toffee bits (optional)

Preheat oven to 350 degrees. Spray a 9x13 baking pan lightly with cooking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your graham crackers and toffee chips. Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned.