Monday, June 28, 2010
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| Aunt Janet's Pumpkin Dump Cake |
"A yummy dump cake suitable for the ones pressed for time!"
Ingredients :
- 1 (15 ounce) can pumpkin
- 1 (12 fluid ounce) can nonfat evaporated milk
- four eggs
- 1 cup white sugar
- 1 teaspoon floor nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- half of teaspoon salt
- 1 (18.25 ounce) package deal yellow cake blend
- 1/2 cup butter, melted
- 1 cup chopped pecans
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H5M |
|---|
- Preheat oven to 350 stages F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, whisk collectively the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir within the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the organized pan.
- Sprinkle the yellow cake blend over the pumpkin aggregate, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 mins, or until the edges are gently browned. Allow to chill.
Notes :
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