Post by marlaoh on Oct 29, 2002 8:12:25 GMT -6
PUMPKIN DUMP CAKE
1 29 oz. can pumpkin
3 eggs
½ c. brown sugar
½ c. white sugar
1 12 oz. can evaporated milk
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. cloves
1 package yellow cake mix or spice cake mix
½ cup chopped pecans
½ cup melted butter or margarine
Preheat oven to 350º. <br>Grease a 9 x 13 pan.
In a bowl mix everything except last 3 ingredients.
Pour into pan.
Sprinkle dry cake mix over top of pumpkin, then sprinkle pecans over mix.
Drizzle butter all over the nut/mix.
Bake for 50 - 60 minutes, the edges will be light brown.
Good warm or cold with Cool Whip or Whipped Cream
1 29 oz. can pumpkin
3 eggs
½ c. brown sugar
½ c. white sugar
1 12 oz. can evaporated milk
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. cloves
1 package yellow cake mix or spice cake mix
½ cup chopped pecans
½ cup melted butter or margarine
Preheat oven to 350º. <br>Grease a 9 x 13 pan.
In a bowl mix everything except last 3 ingredients.
Pour into pan.
Sprinkle dry cake mix over top of pumpkin, then sprinkle pecans over mix.
Drizzle butter all over the nut/mix.
Bake for 50 - 60 minutes, the edges will be light brown.
Good warm or cold with Cool Whip or Whipped Cream