One of my most favorite treats for Fall is a pumpkin dump cake. Once I tried it, I found that I like it so much more than pumpkin pie. It’s moist and buttery, and the pumpkin has a lovely custard-like texture while the pecans add a wonderful crunch. If you’re a pumpkin fan, this just might become one of your favorites, too!
Ingredients
30 oz pumpkin canned
16 oz evaporated milk
1 tsp ginger
1/2 tsp ground cloves
1 cup sugar
4 eggs
2 tsp cinnamon
1 package yellow cake mix (I like to use Betty Crocker Super Moist Butter Recipe Yellow)
1 cup chopped pecans
3/4 cup butter
Instructions
Preheat oven to 350.
Mix pumpkin, evaporated milk, ginger, cloves, sugar, cinnamon and eggs in a large bowl. Pour into a greased and floured 9″ x 13″ pan.
Sprinkle cake mix and then pecans over top of pumpkin mixture.
Cover the cake mix with butter cut into very thin slices.
Bake for 1 hour.
Serve warm with whipped cream or ice cream.
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