Pumpkin Dump Cake

As soon as August hits, we basically have pumpkin fever. When you need an easy fall dessert, look no further than this dump cake. All you will need is two bowls and a baking dish to create the perfect combination between cake and pumpkin pie. This is the ideal recipe for someone who has put all of their effort into getting a holiday dinner on the table but totally forgot about dessert. We used yellow cake mix, but this works amazingly with white, chocolate, spice cake or honestly any cake mix you can get your hands on.

To make this an extra special treat, we highly recommend you make your whipped cream yourself. There is something so special about a rich, velvety hand whipped cream that the canned stuff just can't replicate.

Once cooled this can be stored at room temperature for 12 hours to over night, but can last for up to 5 days in the fridge (and it might even be better eaten cold). Serve this decadent dessert with chopped pecans and whipped cream. If you want to go the extra mile you could crumble some ginger snaps over top!

If you do try your hand at this recipe, let us know how it went in the comments below!