Tuesday, December 30, 2008
Pumpkin Dump Cake
This is another dessert that doesn't look or sound like it would be appealing, but it is yummy.
1 29 ounce can of pumpkin puree or two 12-15 ounce cans
1/2 cup packed brown sugar
1/2 cup white sugar
1 12 fluid ounce can evaporated milk or two 5 ounce cans
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
Preheat oven to 350 degrees. Grease a 9x13 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. Serve with cool whip.