Thursday, November 16, 2006

Pumpkin dump cake

I'm also thinking about bringing this recipe to Thanksgiving: super-easy and a yummy alternative to pumpkin pie (which I've never been a big fan of). I copied and pasted from


1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.


Audrey said...

Funny you put this on here. My friend Kerri brought this to our life group. Same one that I brought the corn casserole. Hers was called Pumpkin pie cake. But, when I asked her how to make it it had all of these ingredients. It was really good. I especially liked the crunchiness of the cake mix on top of the smoothness of the pumpkin. Delicious!

Kim said...

What a coincidence! That is funny.