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Pumpkin Dump Cake

Reviewed: Oct. 4, 2013
omg I loved this! I went a little heavy on all of the spices and it gave it a little boost on the flavor. I also used Truvia instead of the white sugar (3.5 tablespoons). Maybe that's why, but mine didn't seem to get cooked all the way to the bottom of the pumpkin mixture - the very bottom 1/4 inch layer is more like pumpkin pie texture than cake, like in the picture. But you know what? It's still awesome!
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