It was a glorious, balmy summer night when I was settled in with an oscillating fan making a breeze while I stretched out watching a documentary.

I can’t tell you for the life of me why I didn’t just have the AC on. Maybe because I like hearing the nocturnal wildlife.

Those are some of my favorite times, though, when it’s almost uncomfortably hot but you can get situated just enough that it’s satisfying.

Bonus points when you are watching something you can get lost in on the TV or have a song blaring through a good speaker.

I was enthralled with a two-part documentary, “History of the Eagles,” when my attention was broken.

It was probably close to 10 p.m. when I got a call from my dear friend who was going through some serious medical stuff and was seriously medicated.

The doctors didn’t slouch.

“Hey, what’s up?” I said. Did she need a ride to the ER?

“Hi, so I’m hungry. Can you whip up some pumpkin pie?” she asked in a serious tone.

“Um… sure. I can drop it off tomorrow?”

“I mean now.”

Luckily I had everything to make a variation — pumpkin dump cake.

“Sure. See you at midnight,” I said, then got to work.

I can’t say that in the thick of a swampy Ohio night, I’d ever imagine baking a pumpkin dessert.

This person is worth it.

To make the presentation extra special, I happened to have candied walnuts that I sprinkled on top.

There was even some whipped cream because what’s pumpkin pie without it?

I’ve said before that I’ll eat or make anything with pumpkin any time of the year.

I strolled over on time around midnight, and my friend all but cried at her still-warm comfort food.

Of course, I stayed and devoured it with her, then after about an hour I drove back home to finally turn on that AC.

This is one of my favorite memories with that friend.

When I’ve needed her (and her husband), they’ve been there for me. The fact that when she was very sick and wanted a take on warm pumpkin pie and I could do that still gives me a sense of fulfillment.

She could depend on me.

I prefer pumpkin dump cake to pumpkin pie, too, these days. It’s the crumbly topping that makes it one of my favorite things to eat — all year.

Normally I won’t add nuts to anything if I don’t have to, but the sugar variety really classed up the “cake.”

The base of this dessert is of course canned pumpkin, evaporated milk, sugar, eggs and spices.

Just like the pie, this cake is silky-smooth sweetness that has an irresistible somewhat crunchy topping.

It’s great if you add some vanilla bean ice cream on top or on the side.

You have my blessing to whip up some pumpkin-based as we wish for an early spring.

Pumpkin

Dump Cake

Ingredients

1 29-oz. can pumpkin puree

1 12-oz. can evaporated milk

3 large eggs

½ c. white sugar

½ c.brown sugar

½ tsp. salt

1 tsp. pumpkin pie seasoning

1 package cake mix (I prefer the classic white or vanilla, but spice works great, too)

1 stick of butter, frozen

Handful of candied walnuts or pecans

Directions

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9×13 pan or baking dish.

In a large bowl, mix pumpkin, eggs, evaporated milk, sugars and pumpkin spice.

Evenly pour the mixture in the prepared pan.

Evenly sprinkle cake mix on top.

Sprinkle candied nuts on top.

Using a grater, grate frozen stick of butter over the entire pan.

Bake for about 50 to 55 minutes.

Allow to at least slightly cool before serving.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.