>Home Run Recipe: Pumpkin Dump Cake


Recipe Number Four:
This recipe I randomly got from recipes.com last year. I ended up making it over, and over, and over again because so many people were requesting that I make it. I’m someone who isn’t that crazy about pumpkin pie, but this recipe I LOVE.
Pumpkin Dump Cake

1 (15 oz) can pumpkin
1 (12 fl oz) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
2 tsp ground cinnamon
1/2 teaspoon salt
1 package yellow cake mix
1/2 cup butter, melte
1 cup chopped pecans

Preheat oven to 350. Grease and flour a 9×13 inch pan.

In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves, and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.

Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake 55 min or until edges are lightly browned. Allow to cool.

Polly’s Tips:

  • I add a little more chopped pecans.
    Serve with whipped cream or vanilla ice cream.
  • Make sure to let it cool or else it will be soupy. 
  • Great crowd pleaser at Thanksgiving!


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