pumpkin dump cake

by @according2kelly on November 6, 2008

i know, i know… my blog’s becoming more of a recipe blog than anything else. (sorry to the few friends & family who read in hopes of catching a glimpse of the boys & what they are up to.) but, we don’t really “do” thanksgiving. don’t get me wrong, we definitely celebrate thanksgiving, there just isn’t any cooking involved on my part. for as long as i can remember, actually only since i was in college, but it really is all i can remember, we’ve been out of town during the thanksgiving holiday. sure the hotels tend to put on a nice party, but sometimes i miss whipping up a big feast. so, i compensate by celebrating the “festivities” all month long.

anyway, so i went off on a tangent there, sorry. but i’ve got a tasty recipe for you here. don’t be fooled by the name, my entire family LOVED it.

pumpkin dump cake
1 can (30-ounces) pure pumpkin
3 cups evaporated milk (about 2 cans)
2 tsp. cinnamon
1 tsp. ginger
1 yellow cake mix (rumor has it that it’s tasty with a white cake mix too)
1 cup chopped pecans
4 eggs, well beaten
1 1/2 cup sugar
1 tsp. salt
1/2 tsp. cloves
2 sticks of butter, melted

use about 1/4 of the cake mix, add about 3 tablespoons of butter & mix until crumbly. pat in the bottom of a well-greased pan, making a sort of crust. mix pumpkin, evaporated milk, cinnamon, ginger, eggs, sugar, salt & cloves together well. sprinkle with remaining cake mix & drizzle with melted butter (try to cover all of the cake mix with butter), then sprinkle with the pecans. bake at 350 degrees for 1 hour and 20 minutes, or until a toothpick comes out clean.

in my personal opinion (which i know doesn’t really count for much), i think it tastes best when it’s well-cooled, & topped with cool whip or vanilla bean ice cream (those little black specks are the best!).


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