Pumpkin Dump Cake
I have this baking in the oven right now, but didn't think to pick up any whipped cream or ice cream. Well, I'm sure it has enough calories all on its own. Ha. BTW, I copied the recipe from one of the many blogs I follow, can't remember whose.
Pumpkin Dump Cake
1 (29-0z) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12-0z) can evaporated milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 (18.5-oz) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
Pumpkin Dump Cake
1 (29-0z) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12-0z) can evaporated milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 (18.5-oz) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
- Preheat oven to 350F. Grease a 9x13 inch pan.
- In a large bowl, combine pumpkin, eggs, brown and white sugar, and milk. Stir in spices and salt.
- Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle the top with the pecans and drizzle the melted butter over everything.
- Bake 50-60 minutes or until the edges are lightly browned. Allow to cool and serve with whipped cream or ice cream.
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