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| PUMPKIN DUMP CAKE | |
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1 (29 oz.) can pumpkin 1 c. sugar 1 (13 oz.) can evaporated milk 3 eggs 4 tsp. pumpkin pie spices 1/2 tsp. salt 1 box yellow cake mix 1 1/2 cubes (3/4 c.) butter, melted 1 c. pecans, chopped Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350°F for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serves 12 to 15. | |
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recipe reviews #8693
René says:
I've baked this cake on numerous occasions, and it's always a hit!
#5166
Lucie says:
Our family has been enjoying this cake for years and years. Sometimes requested at birthdays and other times of the year instead of cake or pie! I like to swirl the cakemix with the pumpkin mix a little after adding the butter for a better blend. Haven't had a problem with burning, maybe it is the nuts. Nuts are usually optional. Serve with whipped cream. Yum!
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