Wednesday, October 14, 2009

pumpkin dump cake

I guess I've just been in a pumpkiny mood lately. I have another recipe to share. I've made this one before and it is so good. (If I was in junior high I would say it is soooooooooooooo good and then add one of those little sideways faces that means this :-9. See, it's like the little guy is licking his lips. And I'd dot my i's with hearts but I can't figure out how to do that on my keyboard.)

I won't be making this cake and then taking a picture of it for you. I don't have very good food photography skills. (I'm not trying to imply that I have any kind of good photography skills.) I'd just rather share pictures of my little boy sitting amongst the pumpkins. He's cuter than dump cake any day. (Plus, Dan's going to be reading this and he doesn't care about recipes. He does care about his cuter-than-dump-cake little boy though.)

I can't remember where I found this recipe. If it's yours and I stole it, sorry. You can't have it back. For the rest of you, enjoy! (A little warning to Aunt Suzy: this looks even more complicated than my cookies but it's so worth it!)

Pumpkin Dump Cake

1 can (30-ounces) pure pumpkin
3 cups evaporated milk (about 2 cans)
2 teaspoon cinnamon
1 teaspoon ginger
1 yellow cake mix
1 cup chopped pecans
4 eggs, well beaten
1 1/2 cups sugar
1 teaspoon salt
1/2 teaspoon cloves
2 sticks of butter, melted

Mix pumpkin, evaporated milk, cinnamon, ginger, eggs, sugar, salt and cloves. Pour into a well-greased 13x9 inch pan. Sprinkle with cake mix and drizzle with melted butter (try to cover all of the cake mix with butter). Sprinkle with the pecans. Bake at 350 degrees for 1 hour and 20 minutes, or until a toothpick comes out clean.

Cool. Serve topped with whipped cream or ice cream.


Anonymous said...

Sounds yummy, but of course I would simplify by using either a spice cake and not doing the spices, or pumpkin pie filling and not doing the spices-I have a thing with measuring spices, its annoying, plus I can never find the measuring spoons. . .Is it good without the pecans? Cause it would kill John with the pecans. I do a pumpkin cake with the same recipe as the cookies-sans chocolate chips and bake it in a bundt pan for 40 minutes or so and drizzle with icing or slather with cream cheese frosting. I am all about the goodies, which is why I got the diabetes. ;9 Suzy

Cathy said...

I guess you could substitute pumpkin pie filling so you wouldn't have to do the spices. The yellow cake and butter on top make a kind of crumbly topping that is so good. The rest of it has the consistency of pumpkin pie. So it's kind of like a big rectangular pumpkin pie with a crumbly topping. I'm sure you could leave off the pecans if you aren't ready to be a widow.

Anonymous said...

I was telling John about this line on your blog and he rolled his eyes at me! Rude! He thinks measuring the spices is the fun part! I guess opposites DO attract! He can't wait for me to try this one sans death chunks. Suzy

Barty Family said...

I think I want to make that. Did you ever make it when we lived together? Speaking of pumpkin things Trader Joe's has a pumpkin waffle/pancake mix. It is sooooooooo good just like you describe your dump cake. I'll send you a box for Christmas.

Cathy said...

Michelle, I'm pretty sure I didn't have this recipe way back then. It's pretty recent. I'll be anxiously awaiting my T.J. pumpkin mix. I'll make waffles. I'm not a pancake fan. I'll have to include some mini chocolate chips for sure!