I call this delicious fall recipe 1-2-3 pumpkin cake because it’s made of three layers. It reminds me a little of a dump cake, but a more “from scratch” version — not just cake mix. (If you don’t know what a dump cake is, check out my rhubarb dump cake recipe.)
I like to serve it for the first time fresh from the oven, but it’s equally delicious when cooled down, so try it both ways and see which you prefer.
Here’s how to make it:
1-2-3 Pumpkin Cake
- 3 eggs, divided
- ¾ cup margarine, divided
- 1 package yellow cake mix, divided
- 1 15oz can pure pumpkin
- ⅔ cup evaporated milk
- 1 cup sugar, divided
- ⅛ tsp salt
- ½ tsp vanilla
- 2 tsp cinnamon, divided
- ½ tsp ginger
- ¼ tsp ground cloves
- Layer one: Reserve 1 cup dry cake mix; set aside. Mix together remaining cake mix, ½ cup melted margarine and 1 egg. Press mixture into 9x13 pan.
- Layer two: Mix together pumpkin, evaporated milk, ¾ cup sugar, 2 eggs, salt, vanilla, 1 tsp cinnamon, ginger and cloves. Pour mixture over first layer.
- Layer three: Mix together 1 cup cake mix, 1 tsp cinnamon, ¼ cup sugar, ¼ cup margarine. Cut together with pastry cutter. Sprinkle over second layer. Bake at 350 degrees for 45 minutes.
It looks kinda wackadoo when it’s done baking, but it doesn’t taste wackadoo. It tastes amazing! Just scoop up large spoonfuls and serve it on pretty dessert plates or in bowls.
I recommend you top it with a scoop of ice cream or dollop of whipped cream too!