This recipe was in the Nov. 2005
issue of Southern Living magazine. It's easy, and delicious. It isn't
called dump cake, but is made just like dump cake. Enjoy!
Ingredients:
l (15-ounce) can pumpkin
1 c. evaporated milk
1 c. sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 (18.25-ounce) pkg. butter-flavored yellow cake mix
1 c. chopped pecans
1 c. butter (or margarine, melted)
Stir together first 5 ingredients and
pour into greased 13x9-inch baking dish. Sprinkle cake mix over pumpkin
mixture, then sprinkle pecans on top. Drizzle
butter over pecans and bake at 350 degrees for 60-65 minutes or until golden brown. Remove from oven,
let
stand 10 minutes before serving. Serve warm or at room temperature
with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
Whipped Cream...
1 (8-ounce) carton whipping cream
2 T. confectioners' sugar
Dash of ground nutmeg
Beat cream at low speed with mixer until
foamy. Increase speed to medium-high and gradually add
sugar and nutmeg, until soft peaks form.
Visit SouthernLiving.com
for more great recipes!
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Ingredients:
1 c. sugar
3 eggs, beaten
3 1/2 c. canned pumpkin
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1 (12-ounce) can evaporated milk
1 yellow or white cake mix
1 c. chopped nuts, optional
1/4 c. (4 T. butter), melted
Sweetened whipped cream or whipped topping, optional
Directions:
Combine first 8 ingredients in mixing bowl and pour into
13x9-inch baking pan lined with waxed paper. Sprinkle dry cake mix on
top, then sprinkle the nuts (if desired). Pour melted butter over top of
nuts. Bake at 350 degrees for 50-60 minutes. Cool cake
thoroughly. Flip over and remove from pan; remove the waxed paper.
Top cake with whipped cream or whipped topping if desired.
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