Pumpkin Dump Cake
(In its original form — with lactose)


29 oz. can pumpkin
12-oz can evaporated milk
1-1/2 cups sugar
4 eggs
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1 box yellow cake mix
2 sticks of butter
1 cup pecans
Cool Whip


Beat together pumpkin, milk, sugar, and eggs. Add salt, cloves, cinnamon, and ginger. Mix well.

Pour into a 9" x 13" x 2" pan. Sprinkle dry cake mix evenly over the top of pumpkin mixture. Melt two sticks of butter and drizzle evenly over all. Sprinkle on nuts.

Bake at 350°F (175°C) for 60 minutes. Cool.

Top with Cool Whip.

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