"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Dump Cake Recipe

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This recipe for Pumpkin Dump Cake, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Volkman
Added: Friday, November 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 29-30 oz pumpkin pie filling
1 cup sugar
1 package yellow cake mix (unmixed)
1 1/2 sticks margarine, melted
1 16 oz can evaporated canned milk
4 eggs
1 cup nuts, chopped

Directions:
Directions:
Mix pumpkin pie filling, canned milk, sugar, and eggs together. Pour into 9x13x2 inch greased baking pan. Sprinkle cake mix on top, then nuts, pour melted margarine over the top and bake at 350 for 1 hour. Serve with whipped cream.

Number Of Servings:
Number Of Servings:
20-24
Personal Notes:
Personal Notes:
"This was served to us at a Christmas party this year by my friend Peggy Dell. It is fabulous!!!!"

 

 

 

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