"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pumpkin Dump Cake, by LESLIE SPURLOCK, is from Nanny's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 29oz can pure pumpkin 1 12oz can evaporated milk 3 eggs 1 c sugar 1 tsp salt 3 tsp cinnamon 1 box yellow cake mix 1 c chopped pecans 3/4 c melted butter
Preheat oven to 350º. Mix first six ingredients until well blended, and pour batter into a 9x13" greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted butter over top, bake for 50 minutes. Let cool and top with whipped cream.
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