Pumpkin Dump Cake
Description
It's the season for great fall desserts. This one can't be beat. It's a great one to serve on Thanksgiving. It's so easy to make but best of all it's delicious.
Ingredients
30 oz. canned pumpkin
16 oz. evaporated milk (12 oz. can plus 4 more oz.)
1 t. ginger
1/2 t. ground cloves
1 c. sugar
4 eggs
2 t. cinnamon
1 box yellow cake mix
1 c. chopped pecans (or favorite nuts, coconut, toasted pumpkin or sunflower seeds, or toffee candy bits)
3/4 c. butter, cut very thinly
whipped cream, for serving
Directions
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Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan.
Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon together in a large bowl. Pour into the prepared pan. Sprinkle the cake mix and chopped pecans on top. Place butter slices all over the cake mix.
Bake for 1 hour.
Serve warm with a dollop of whipped cream.
15 servings.