Trees in my neighborhood are just beginning to change into
their autumn colors. A few neighbors have already decorated for Halloween. And
the mornings have become decidedly brisk. It might be time for pumpkin spice to
reappear.
Pumpkin Dump Cake
1 (29-oz.) can
pumpkin purée
1 (12-oz.) can evaporated milk
1 cup packed brown sugar
3 large eggs
3 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup chopped pecans
1 cup butter, thinly sliced
Preheat oven to 350F; coat 9x13” cake pan with cooking
spray. In a large bowl, whisk together pumpkin, milk, sugar, eggs, and spice.
Pour into prepared pan. In a medium bowl, stir cake mix and pecans together,
then sprinkle evenly over pumpkin mixture. Place pats of butter evenly on top.
Bake about 65 minutes, or until cake is set and edges are crisp. Cool
completely before serving with whipped cream. Makes 12 servings.
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