Sunday, November 7, 2010

Pumpkin Spice Dump Cake

1 large(1lb. 14oz) can pumpkin puree
4 large eggs
1 can(12 oz.) evaporated milk
1 cup white granulated sugar
1/2 cup brown sugar
2 tsp. pumpkin spice
1 package spice cake mix
1 cup chopped pecans(optional)
1/2 cup or 1 stick butter, melted

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick spray.  In a large bowl whisk together pumpkin, eggs, milk, sugars, and pumpkin spice.  Pour into pan.  It will be runny, but it will set up.  Sprinkle evenly with dry spice cake mix.  Sprinkle nuts of you want to use them.  Drizzle melted butter evenly over cake mix, the more even, the better.  Bake for 50 minutes to 1 hour, or when it doesn't "jiggle".  If it starts to get too brown while cooking cover with a loose sheet of foil.  Allow to cool.  Serve with ice cream(butter pecan is the best) or whipped cream.

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