"Hunger is the best sauce in the world."--Cervantes

PUMPKIN DUMP CAKE Recipe

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This recipe for PUMPKIN DUMP CAKE, by , is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
1 29 OZ. CAN PUMPKIN PUREE
3 EGGS
1 C. SUGAR
1 - 12 OZ. CAN EVAPORATED MILK
3 TSP. GROUND CINNAMON
1 TSP SALT
1 PACKAGE YELLOW CAKE MIX
C. COURSELY CHOPPED PECANS
C. MELTED BUTTER

Directions:
Directions:
350 9X13 BAKING PAN

SPRAY 9X13" BAKING PAN WITH COOKING SPRAY.
COMBINE PUMPKIIN, EGGS, SUGAR, CINNAMON AND SALT. ADD MILK A LITTLE AT A TIME TO PREVENT SLOSHING. POUR INTO BAKIING PAN.
SPRINKLE DRY CAKE MIX EVENLY OVER FILLING. SPRINKLE PECANS OVER CAKE MIX AND DRIZZLE MELTED BUTTER OVER ALL.
BAKE AT 350 FOR 50 - 60 MINUTES OR UNTIL EDGES ARE LIGHTLY BROWNED AND KNIFE COMES OUT CLEAN WHEN INSERTED IN CENTER.
LET COOL AND SERVE WITH WHIPPED CREAM.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Recipe from Tracy Pinter, US Forest Service, Wildlife Biologist.

Your favorite pumpkin pie recipe can also be used. This just so happens to be straight off the Libby's pumpkin can with the exception of the spices being adjusted and/or eliminated.
This is super yummy.

 

 

 

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