Tuesday, November 3, 2009

Pumpkin Dump Cake

It just feels right cooking this at this time of year! There is no need to burn a candle this morning...no need for potpourri! What a aromatic treat. Looking forward to digging into this!

3 cups pumpkin (2 15 oz cans)
2 cans evap milk (12 oz)
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 1/2 cups sugar (I cut it back to 1)

1 yellow cake mix
1 stick of butter
1 cup chopped nuts

Mix pumpkin, spices, sugar and milk.
Pour into a greased and floured 9x13 pan.
Sprinkle with cake mix.
Drizzle with melted butter.
Put on the chopped pecans.

Bake 350 for 1 hour and 20 minutes


edcolley said...

OK. I need a picture...

BTW are you going to save some for me?

Main Street Mom said...

Already set yours aside!

Jenn said...

Hi I am a friend of Leah's and I check your recipe blog often. You always have such great southern recipes. I want to make the grits casserole soon. I think I am going to make the Pumpkin dump cake tonight yum!