Sunday, December 9, 2018
PUMPKIN DUMP CAKE
PUMPKIN DUMP CAKE
30 oz pumpkin canned
16 oz evaporated milk
1 tsp ginger
1/2 tsp ground cloves
1 cup sugar
4 eggs
2 tsp cinnamon
1 package yellow cake mix
1 cup chopped pecans
3/4 cup butter
Preheat oven to 350.
Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.
Sprinkle cake mix and chopped pecans on top.
Cut butter very thin and cover all over cake mix.
Bake for 1 hour and serve warm with whipped cream.
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