Monday, September 22, 2014

Pumpkin Dump Cake



Roll out the pumpkins again!!

Pumpkin Dump Cake

16 ounces pumpkin puree
13 ounces evaporated milk
2 teaspoons pumpkin pie spice
4 eggs
1 1/2 cups sugar
18 1/2 ounces yellow cake mix
1 cup butter, melted
1 cup pecans, chopped
Directions:

Mix pumpkin, evaporated milk, spice, eggs and sugar. Pour into ungreased 9x13 pan. Sprinkle with dry cake mix. Next sprinkle with melted butter. Top with pecans.

Bake at 350 degrees for 40-45 minutes or until firm. May take a little longer.

Recipe and photo courtesy of www.food.com (photo courtesy of True Texas)

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