Tuesday, November 16, 2010

Pumpkin Dump Cake

My sis-in-law shared this recipe with me, she got it from our local newspaper. It is delicious! I served it last week when I had a group of friends over for lunch & they all wanted the recipe. It's very easy to make & SO moist.

1 29 oz can pumpkin (I used my fresh pureed pumpkin)
1 can (12 oz.) evaporated milk
3 eggs
1 C sugar
1 tsp salt
1 T cinnamon
1 box yellow cake mix
1 C chopped pecans (I skipped these)
3/4 C melted butter or margarine

Preheat oven to 350 degrees. Mix first six ingredients until well blended, and pour batter into a 9x13 greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted butter over top. Bake 50 minutes.
Makes 12 servings.