Pumpkin Dump Cake
- Yield: 12 servings
"With two active teenage boys, anytime I can use a recipe that is quick and easy, I will! The great taste of pumpkin makes pumpkin dump cake a great choice for dessert any time of the year."
- 1 (29-ounce) can pure pumpkin
- 1 (12-ounce) can evaporated milk
- 3 eggs
- 1cup sugar
- 1teaspoon salt
- 3teaspoons cinnamon
- 1box yellow cake mix
- 1cup chopped pecans
- 3/4cup melted margarine
- Preheat oven to 350 degrees. Mix first six ingredients until well blended, and pour batter into a 9-by-13-inch greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted margarine over top. Bake 50 minutes.
Tips From Our Test Kitchen: Top with whipped cream.
— Cindy Gissy, Vienna, WV