Wednesday, November 7, 2007

Pumpkin Dump Cake

Another yummy Fall recipe. Don't let the name fool you...this dessert is delicious!

1 29 oz can of pumpkin
1 13 oz can of evaporated milk
1 1/2 cups sugar
4 eggs
1/2 tsp salt
2 tsp pumpkin pie spice
1 yellow cake mix
2 sticks of margarine
1 cup pecans (optional)

Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar and eggs together and blend well. Add salt and spices and mix well. Pour into greased 9x13 inch cake pan. Sprinkle 1 yellow cake mix (dry) evenly over pumpkin mix. Melt margarine and drizzle evenly over the cake mixture. Sprinkle 1 cup pecans (optional) over the top. Bake for approximately 1 hour at 350 degrees. Cool and top with Cool Whip.

Extra hint: Stir about 1/4 cup of maple syrup into your cool whip for a great creamy maple topping