Easter and pumpkin desserts isn't something we mix very often in my family, but....this year I did. I had bought the stuff to make this recipe last fall, but...life happened, and I don't know why I didn't make it. When I was pulling out the ingredients for other dishes for Easter, I decided to give this one a go. It was really delicious, and it's great at room temperature the next day (which is good news for a house with a full oven. So, file this away, or...hey, bust out the pumpkin this spring...I'm not judging. I found the original recipe here.
Pumpkin Dump Cake
Ingredients: 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 can (12 oz) evaporated milk, 3 eggs, 1 c. sugar, 1 t. cinnamon, 1 box Spice Cake Mix, 1 c. butter (melted)
Instructions:
1. Heat over to 350. Spray a 9x13 pan with cooking spray.
2. Mix pumpkin, milk, eggs, sugar, and cinnamon. It will be very soupy.
Store in the fridge when you are done.
1 comment
Mine's identical except for two things: (1) It's called Gooey Pumpkin Cake, (2) It's covered with pecan halves-- Aunt Sherry's recipe states "lots"-- before it's baked. Perfect with a scoop of vanilla ice cream, too!
*hugs*
Kelley~
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