Saturday, May 24, 2008

Pumpkin Dump Cake


1 (29 oz.) can pumpkin
3 eggs
1/2 C. brown sugar
1/2 C. white sugar
1 (12 oz) can evaporated milk
1 t. cinnamon
1/2 t. ground ginger
1/4 t. cloves
1 pkg. yellow or spice cake mix
1/2 C. chopped pecans
1/2 C. melted butter or margarine

  1. Preheat oven to 350°F. Grease a 9x13 pan. In a bowl mix everything except last 3 ingredients. Pour into pan.
  2. Sprinkle dry cake mix over top of pumpkin, then sprinkle pecans over mix.
  3. Drizzle butter over the nut/mix. Bake 50-60 minutes, the edges will be light brown. Good warm or cold with Cool Whip or whipped cream.

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