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Pumpkin Dump Cake
Beverly Spagnoletti, Colfax

1 box yellow cake mix
1 can (29 oz.) pure pumpkin
1 can evaporated milk
1 cup sugar
3 eggs
3 tsp. cinnamon
1 tsp. salt
1 cup walnuts or pecans, chopped
3/4 cup margarine, melted
Cool Whip

Preheat oven to 350 degrees. Spray the bottom of a 9-x13-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in large bowl. Pour into the 9-x13-inch pan, sprinkle dry cake mix over the pumpkin mixture, top with pecans, then drizzle melted margarine over the top and bake 50 minutes or until golden brown. Cool, refrigerate, and serve chilled and topped with Cool Whip.

 

 

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