PUMPKIN DUMP CAKE
FOR THE PUMPKIN MIXTURE:
1 (15 ounce) can pumpkin puree, unsweetened
1 (12 ounce) can evaporated milk
3 eggs
1 tsp. ground nutmeg*
1/2 tsp. ground ginger*
1/2 tsp. ground cloves*
2 tsp. ground cinnamon*
1/2 tsp. salt
3/4 cup sugar
FOR THE TOPPING:
1 (18.25 ounce) yellow cake mix
1 cup chopped walnuts
3/4 cup or 1 1/2 sticks butter, melted
Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.
Completely combine ingredients for the pumpkin mixture. Pour into prepared pan.
Sprinkle with (dry) cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with the melted butter.
Bake for 50 minutes. Cool and cut in squares.
*4 teaspoons pumpkin pie spice may be substituted for the spices.
FOR THE PUMPKIN MIXTURE:
1 (15 ounce) can pumpkin puree, unsweetened
1 (12 ounce) can evaporated milk
3 eggs
1 tsp. ground nutmeg*
1/2 tsp. ground ginger*
1/2 tsp. ground cloves*
2 tsp. ground cinnamon*
1/2 tsp. salt
3/4 cup sugar
FOR THE TOPPING:
1 (18.25 ounce) yellow cake mix
1 cup chopped walnuts
3/4 cup or 1 1/2 sticks butter, melted
Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.
Completely combine ingredients for the pumpkin mixture. Pour into prepared pan.
Sprinkle with (dry) cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with the melted butter.
Bake for 50 minutes. Cool and cut in squares.
*4 teaspoons pumpkin pie spice may be substituted for the spices.
MsgID: 3135109
Shared by: Nana Lee/MA
In reply to: Thank You: Thanksgiving Dinner and Dessert Recipes ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Nana Lee/MA
In reply to: Thank You: Thanksgiving Dinner and Dessert Recipes ...
Board: Daily Recipe Swap at Recipelink.com
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