Tuesday, October 2, 2012

Pumpkin Dump Cake

Sharing one of  the many simple dump cakes I've made in the past.  This one is with pumpkin.  It is perfect for the fall season.  

1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix or yellow cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter

Preheat the oven to 350 degrees F. Grease a 9 x 13 inch pan.

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.

Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool and serve with a dollop of whipped cream or serve warm with a scoop of vanilla ice cream.  I can smell it now.

Tomorrow I'll be sharing a pumpkin soup recipe.

Have a terrific day.  Be happy and may God bless you and  yours. 

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