Pumpkin Dump Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
beaten |
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cloves
|
|
| 2 | cups |
pumpkin
cooked |
|
| 12 | ounces |
evaporated milk
null |
*
|
| 1 | each |
cake mix, yellow
|
|
| ½ | cup |
pecans
chopped |
|
| 2 | sticks |
margarine
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
beaten |
|
| 355 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 2.5 | ml |
cloves
|
|
| 473 | ml |
pumpkin
cooked |
|
| 346.8 | ml/g |
evaporated milk
null |
*
|
| 1 | each |
cake mix, yellow
|
|
| 118 | ml |
pecans
chopped |
|
| 226 | g |
margarine
melted |
*
|
Directions
Mix first 8 ingredients together.
Pour into a 13x9 inch pan.
Sprinkle cake mix evenly over pumpkin mixture.
Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix.
Bake at 350℉ (180℃) for 1 hour (or more). Watch time as ovens vary somewhat.
Serve with Cool Whip on top.
