Wednesday, November 23, 2011

Pumpkin Dump Cake is ALWAYS a winner!

Pumpkin Dump Cake (My Version)

Ingredients:

1 (29 ounce) Can Pumpkin Puree
3 Eggs
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1 (12 ounce) Can Evaporated Milk
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Cloves
1/2 Teaspoon Salt
1 Box Betty Crocker Spice Cake Mix
1 Cup Chopped Pecans
1 Cup Melted Butter


Directions:


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
4. Cut and serve with whipped cream.




2 comments:

  1. This stuff is to die for! Thank you for the recipe Deb! Love your table too!

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  2. Thanks Patty! Looking forward to your Thursday Christmas message!

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