Pumpkin Dump Cake

So - I am not going to lie - I am addicted to pinterest.

Pinterest is the Bomb Diggity and you know I don't throw that word around much

(or ever really now that I think of it)

Anyway - I digress.....

I was sitting here looking through pinterest and all of the creative, amazing, fabulous pins and I was thinking to myself

"Self" (Cuz' that's how I think)

"Self - I have got to think of something really really good to put on pinterest so people will repin an I Heart Bowheads pin."

Because - hey not gonna lie - how cool would that be?

So I was thinking and thinking as I was scarfing down a bowl of leftover Pumpkin Dump Cake

(see licked bowl below)

Hmmm - what is really delicious or creative or awesome that works well for this time of year and that people would really like to repin?

crickets

then some more crickets

then me to self

"Self - I really do love this pumpkin dump cake. I wonder if the children would notice if I went back for another bowl?"

crickets

what could I possibly write about that would make people repin me?

LIGHTNING STRIKING

"Holy Cow Self!!!!! You should totally post the recipe for Pumpkin Dump Cake and people will repin it!!!!!! (If they are still reading after you have stretched this post out like a girdle on a beauty queen. Oh great now if they are still reading this post after you have poked at the beauty queens. Oh great this is getting even longer. Stop typing Holly stop it you can do it!!!!!)

Anyhoo

Here is the awesome recipe from my friend Allison that she gave me at a scrapbooking night and I have loved like one of my own children ever since.

Pumpkin Dump Cake

1 29 oz can of pumpkin

1 12 oz can evaporated milk

3 eggs

1 cup sugar

1 tsp salt

3 tsp cinnamon

1 yellow cake mix

1 cup chopped nuts (I use pecans that I pound in the little package with whatever is handy so they are pretty fine - the children think that this part of the process is the most entertaining)

3/4 cup melted butter

Preheat oven to 350 degrees. Use a 9 x 13 inch pan (although I often use 8x8 - works out just fine - basically - use whatever pan you have handy). Mix first 6 ingredients and pour into the pan. Sprinkle the dry cake mix over the goopy pumpkin goop in the bottom of your pan. I generally use a fork to sort of unclump the mix and spread it out. Do NOT mix it in. It needs to sit on top of your pumpkin goop. (I should totally have a cooking blog. Forget this bowheads family stuff. I am going to take my fancy cooking terms and hit the road.)

Totally just kidding

and once again I digress.

Anyway - sprinkle the pecans on top of the dry cake mix

Then pour the melted butter (melt the butter - did I say that? Maybe I should rethink the cooking show thing - it is a lot of work to type these things out.)

Anyway - pour the melted butter over the top of everything and cover completely but once again - do not mix. Think in layers, my friends, layers.

Bake for 50 minutes (ish)

Serve warm

The leftovers are so good with your morning coffee (and then for your mid-afternoon snack and then for your after dinner dessert) that you will be thanking (and repinning me) all the way into at least next week. It will also make you super super popular at parties but here is how the conversation will go.

You will be all: "Looky here I brought pumpkin dump cake"

and they will be all skeptical: pumpkin dump cake? Looks brownish"

and you will be all: "You should smell my house - it smells like Martha Stewart is camped out in the basement - trust me try the pumpkin dump cake."

And then they will be all: "Well ok - take a bite - HEY THIS IS THE BEST THING I EVER ATE! HOW DO YOU MAKE PUMPKIN DUMP CAKE??????"

And you will be all: "Told ya"