Monday, November 22, 2010

Recipe: Pumpkin Dump Cake!

I thought I'd share one of my favorite Thanksgiving dessert recipes this morning. This one will be an instant hit at your down-home Thanksgiving get-together! It's simple and deliciously sweet -- much like pumpkin pie, but better, with the addition of pecans, a crunchy, buttery, cookie-like crust, and moist cream cheese whipped topping. Pumpkin dump cake will make your tummy THANKFUL!

Pumpkin Dump Cake

1 can (29 oz.) pure pumpkin (not pie filling)
1 can (12 oz.) evaporated milk
3 eggs
1 cup sugar
1 tsp. salt
3 tsp. cinnamon (or pumpkin pie spice)
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted butter

Mix first 6 ingredients until well blended, pouring batter into a 9 x 13 baking dish sprayed with Pam. Sprinkle dry cake mix on top of batter and then cover with pecans. Pour melted butter over top. Bake for 50-60 minutes at 350°F. (Check for doneness in the center.. if cake mix is gooey, give it more time. It's meant to be a bit crunchy. You want a dark golden color all over.) Cool. Top with whipped cream cheese icing.

Cool Whip Cream Cheese Icing

1 8 oz. block cream cheese
1/3 cup powdered sugar
1 8 oz. tub of Cool Whip

Blend cream cheese until smooth. Cream with powdered sugar. Fold in Cool Whip. Store in refridgerator.

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