PUMPKIN DUMP CAKE
Ingredients:
29 ounce Can of Pumpkin
4 Eggs
13 ounce Canned Pet Milk
1 1/2 Cups of Sugar
1/2 Teaspoon of Nutmeg
2 Teaspoons of Cinnamon
1 Teaspoon of Ginger
1 Package of Yellow Cake Mix
1 Cup Melted Margarine
1 Cup Chopped Nuts (optional!)
Cool Whip
Directions:
Beat the first 7 ingredients together. Pour into an over sized (9x13 works) pan. Sprinkle the cake mix on top. Pour the melted butter over the top and sprinkle with nuts. Bake at 350 degrees for 1 hour. Serve this warm with some Cool Whip on top!
Enjoy! Here are some fun Thanksgiving Centerpieces that I love from Hostess with the Mostess...
2 comments:
Hey Jenessa! Thanks for the comment on my blog. I love looking at yours too! This recipe looks yummy, I'm making something pretty similar on Thurs. Have a great Thanksgiving!!
Mandy
This is Meredith leaving a comment for a can!! (great idea by the way!!) I love this recipe! I have a different dump cake recipe that's more summery...I'll have to try this one!
Love ya!
~Mere
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