Saturday, November 14, 2009

Recipe--Pumpkin Dump Cake

I know the name of this dessert doesn't sound appetizing, but believe me, it is tasty and an easy delight to make. Maybe we could re-name it, so it will not scare off your friends and family from trying this delicious treat. It has a base like pumpkin pie and an easy-to-make topping. You can serve it with whipped cream if you choose to do so. Thanks, Helen, for sharing this recipe.

Pumpkin Dump Cake

1 29 oz. can pure pumpkin (or use your fresh canned pumpkin from the garden)
1 12 oz can evaporated milk
3 eggs
1 c. sugar
1 tsp. salt
3 tsp. cinnamon
1 box yellow cake mix
1 c. chopped pecans (or walnuts)
3/4 c. melted margarine

Preheat oven to 350 degrees.

Mix first 6 ingredients until well blended. Pour batter into 9x13 greased pan.

Sprinkle cake mix on top, then cover with pecans. Pour melted margarine over top.

Bake 50 minutes.

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