Title: Pumpkin Dump Cake
Categories: Cake Dessert
Yield: 15 Servings

1	cn	Pumpkin; (15-oz.)
4		Eggs; slightly beaten
3/4	c	Sugar (brown or white)
1/2	ts	Salt
2	ts	Cinnamon
1/2	ts	Ginger
1/2	ts	Allspice
1/2	ts	Nutmeg
2	c	Milk
1		Box yellow cake mix
1	c	Chopped nuts
1 1/2		Stick butter; melted
		Whipped cream or cool whip

Mix together pumpkin, eggs, sugar, salt, cinnamon, ginger, allspice, nutmeg and milk. Pour into a 9 x 13-inch pan. Sprinkle box of yellow cake mix over top. Spread chopped nuts evenly over top of cake mix. Drizzle melted butter over all. Bake 50 to 60 minutes at 375 degrees. Serve with whipped cream or Cool Whip. Source: Sonoma United Methodist Church Recipes, 1984. Formatted by Lynn Thomas dcqp82a@prodigy. com. Recipe from Susan Micko (AGER49C). Lynn's notes: Made this 10-12-97; used brown sugar, 1 can undiluted evaporated milk plus 1/2 cup skim milk and omitted the whipped cream garnish. This was a rich and delicious cake--smooth pumpkin on the bottom and crunchy topping on top. Easy recipe to make.

Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: Sonoma United Methodist Church

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