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"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 is from The Haines Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (29 oz) can pumpkin
1 1/2 c sugar
1 (12 oz) can evaporated milk
4 eggs
1/2 t salt, 1 1/2 t cinnamon
1/4 t cloves, 1/4 t ginger
1 box yellow cake mix
2 sticks butter
1 c pecans
cool whip
Directions:
Directions:
Beat together: pumpkin, milk, sugar and eggs. Add salt, cloves, cinnamon and ginger- Mix well. Pour in 9x13 pan and sprinkle dry cake mix over mixture. Melt butter and drizzle over the cak mix. Sprinkle on the pecans. Bake @ 350ºF for 1 hour. Cool then top with cool whip. ENJOY!

 

 

 

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