Pumpkin Dump Cake
- 1 can (30-ounces) pure pumpkin
- 2-12 oz. cans evaporated milk
- 2 tsp. cinnamon
- 1 tsp. ginger
- 4 eggs, beaten
- 1 1/2 cup sugar
- 1 tsp. salt
- 1/2 tsp. cloves
- 1 yellow cake mix
- 2 sticks of butter, melted
- 1 cup chopped pecans
- Mix pumpkin, evaporated milk, cinnamon, ginger, eggs, sugar, salt & cloves together well.
- Pour into a well-greased 9x13 pan.
- Sprinkle with cake mix & drizzle with melted butter.
- Then sprinkle with chopped pecans.
- Bake at 350 degrees for 1 hour and 20 minutes or until toothpick comes out clean.
4 comments:
I'm a big fan of the pineapple cherry dump cake ... but this sounds like a super yummy fall alternative. I'll have to pick up some pumpkin on our next shopping trip.
I have two of these in the oven ! One for work (going away party) and one for home of course ! Cant wait to try it Sylvia!!
I have a question--what size cans of evaporated milk are we suppose to use. There is a really small size at our store and then the bigger size--closer to a soup can size.
Which size? I'm excited to make it but I don't want to ruin it either.
thanks,
Launi@graciousrain.com
Hi Launi! Sorry, I didn't realize I forgot to specify! You use 2-12 oz. cans of evaporated milk!
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