Pumpkin Dump Cake
Rate this recipe • Read reviews
From the kitchen of Sharon
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Log in to upload a photo
Recipe Details
|
Bake Time: |
60
minutes |
Yields: Tags: |
15 servings Contains nuts, Good for parties/potlucks |
Ingredients
1 can (29 ounce) pumpkin
1 can (12 ounce) evaporated milk
1 1/2 cups granulated sugar
4 eggs
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1 box yellow cake mix
1 cup margarine
1 cup pecans
1 tub Cool Whip
Directions
Preheat oven to 350 degrees.
Beat together pumpkin, milk, sugar and eggs. Add salt, cloves, cinnamon and ginger. Mix well.
Pour into 13x9 inch cake pan. Sprinkle dry cake mix evenly over top of pumpkin mixture.
Melt margarine and drizzle evenly over all.
Sprinkle on nuts.
Bake for 1 hour. Cool.
Top with Cool Whip.
Reviews
Log in now to rate this recipe.
Cdegraff says:
It is wonderful. It has become a holiday tradition. More like a pie or cobbler and a lot easier than a pie. We found this last year and everyone asked for the recipe. We use real whipped cream with it. We have one member of the family that is allergic to coconut and all the phony whips have coconut oil.
