Please don't worry, I have not turned my blog into AllRecipes.com. I just wanted to send you all a little treat.
Now here’s what my chubby hubby has requested for pumpkin pie dessert tomorrow…his favorite…the Pumpkin Dump cake . It’s easy and super delicious. Still get the pumpkin pie filling, but a gooey crunchy cakey (think coffee cake streusal swirl) taste.
Here’s the recipe for PUMPKIN DUMP cake . Enjoy!!!
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.
Happy Thanksgiving Everyone!
Subscribe to:
Post Comments (Atom)
1 comment:
Remember our family T-days? All the aunties (we're talkin' a zillion of them) brought the assigned dishes, plus a pie ... or two . . . or twelve. I swear one year, every single person in the house could have had their own individual whole pie. Ridiculous. Wonderful. During these times of improbable hope, I'm reminded of just how fortunate we were.
Seester
Post a Comment