Tuesday, October 25, 2011

plenty of pumpkin.

it's that time of the year. pumpkin lattes, pumpkin pies, pumpkin rolls, pumpkin seeds, pumpkin this and pumpkin that. it's all delicious. last week we had friends over to have a fall dinner complete with homemade chicken noodle soup, mashed potatoes, rolls, pumpkin pie, cinnamon rolls, apples with caramel and apples with pumpkin-cream cheese dip and pumpkin dump cake. yummo! i'm always up for a new dessert recipe, since desserts seem to always turn out, even if i mess up a few steps. as long as it's sweet, i'll eat it! i went for the pumpkin dump cake recipe tonight, and let me tell ya, add a dollop of whip cream and a cup of pecan coffee and it's fall deliciousness.

What you'll need:

pre-heat oven to 350 degrees

1 can pumpkin
1 can evaporated milk
1 cup sugar
3 tsp cinnamon
pinch of nutmeg
4 eggs
* I added a little pumpkin spice
1 box yellow cake mix
2 sticks butter
1 cup chopped pecans (optional)

mix together in bowl and pour in 9X13" greased pan

sprinkle yellow cake mix on top of mixture

melt 2 sticks butter and drizzle on top of cake mix

bake at 350 degrees for one hour (I also added cinnamon and sugar  on top instead of pecans)

Add a dollop of whip cream. YUMMO!

1 comment:

  1. So, I made this again - yes, it's THAT good, and I would suggest substituting the sugar and evaporated milk with one one can sweetened condensed milk :)