Hello Diane,

Here are a couple of versions from our archives.

Recipe(tried): Pumpkin Dump Cake
Posted By: Gioia
Date: October 29th 1998
Board: recipelink.com Cooking Club

Here is a great pumpkin dump cake, which I have tried. I plan to use it again for Thanksgiving this year, as it makes a nice dessert that is different from the usual pie.

Pumpkin Pie Crunch

l pkg. Moist Deluxe yellow cake mix
1 16 oz. can pumpkin
1 12oz. can evaporated milk
3 eggs
1 1/2 cups sugar
2 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. allspice, 1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 cup mini-chocolate chips
1 cup margarine melted
cool whip

Greast 13x9" pan. Combine pumpkin, milk, eggs, sugar, spices, and salt. Mix well. Pour into pan. Sprinkle evenly with cake mix. Top with chips, drizzle with melted margarine.

Bake at 350 degrees F, 55 minutes, or until golden.

Cool completely. Chill - serve with cool whip. Refrigerate leftovers.

Recipe: Pumpkin Dump Cake
Posted By: leeza
Date: September 21st 1998
Board: recipelink.com - A Board For Bakers

Pumpkin Dump Cake

3 cups canned pumpkin
3 beaten eggs
1 5-ounce can evaporated milk
1 cup sugar
1 tablespoon vanilla
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon salt
1 package spice cake mix
1 cup chopped pecans
1 cup (2 sticks) melted butter or margarine
whipped cream or vanilla ice cream

Preheat oven to 350 degrees and coat a 9- by 13-inch glass dish with nonstick cooking spray. Combine the pumpkin, eggs and evaporated milk, then add the sugar, vanilla and spices and mix thoroughly. Pour the mix into the prepared glass dish. Spread the dry cake mix evenly over the top of the pumpkin mixture. Sprinkle with the chopped pecans and then pour the melted butter evenly over the top. Do not mix. Bake for 35-40 minutes. Serve with the whipped cream or vanilla ice cream.

Happy Baking,

Betsy
recipelink.com