Monday, March 12, 2012

Pumpkin Dump Cake

 1 (20 ounce) can pure pumpkin
 1 (12 ounce) can evaporated milk
 3 whole eggs
 1 cup white sugar
 3 teaspoons cinnamon
 1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix
 1 cup chopped pecans  (optional)
 3/4 cup butter, melted

Preheat oven to 350 degrees and grease a 9x13 baking dish.  In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.  Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.  Cool. Top with whipped cream or ice cream.

This recipe come from Quick-dish and looks great, I love pumpkin.  Next fall this will get a try on our table.

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