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Pumpkin dump cake recipe

Pumpkin dump cake
Pumpkin dump cake
Eleanor Creasey

Ingredients:

1 (29 ounce) can pumpkin puree

3 eggs

1/2 cup packed brown sugar

1/2 cup white sugar

1 (12 fluid ounce) can evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 gluten-free cake mix

1/2 cup chopped pecans

1/2 cup melted butter

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.

In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. drizzle melted butter over all. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Enjoy!