Pumpkin Spice Dump Cake with Simple Cinnamon Ice Cream
 
Ingredients
  • Cake:
  • 15 oz can pumpkin puree
  • 10 oz can evaporated milk
  • 1 cup light brown sugar
  • 3 eggs
  • 1 tablespoon pumpkin pie spice
  • 1 box yellow cake mix
  • ¾ cup melted butter
  • ½ cup crushed Graham crackers
  • ½ cup chopped pecans
  • Ice Cream:
  • Half gallon vanilla ice cream
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, whisk together pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Pour into a 9x13-inch baking dish coated with cooking spray.
  3. Sprinkle cake mix evenly over the top of the pumpkin mixture, followed by the crushed graham crackers and pecans. Drizzle melted butter evenly over the top.
  4. Bake for 45 to 50 minutes, or until center is set and topping is golden brown.
  5. Scoop ice cream into a large bowl. Soften at room temperature 5 to 10 minutes.
  6. Sprinkle with cinnamon, and mix, using a wooden spoon, until evenly combined. Serve over warm cake.
  7. If desired, scoop leftover ice cream into an airtight container, and freeze until ready to use.
Recipe by The eMeals Blog at http://blog.emeals.com/pumpkin-spice-dump-cake-with-simple-cinnamon-ice-cream/