Recipes....PUMPKIN DUMP CAKE
substances
1 15 oz.can pure Pumpkin
1 10 ozcan Evaporated Milk
1 cup light brown sugar
three eggs
3 tsp pumpkin pie spice
1 field yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely beaten graham crackers or pecans
half of cup toffee bits (non-obligatory)
commands
Preheat oven to 350�F
Coat a nine�thirteen baking pan with nonstick spray and set apart.
In a big bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to mix and pour into your prepared pan.
Sprinkle the entire container of cake blend on pinnacle, observed through your nuts or graham crackers and toffee chips.
Pour your melted butter frivolously on top.
Bake for 45-50 mins until middle is set and edges are lightly browned.
Serve heat or at room temperature.
Notes
serve with ice cream or whipped cream
1 15 oz.can pure Pumpkin
1 10 ozcan Evaporated Milk
1 cup light brown sugar
three eggs
3 tsp pumpkin pie spice
1 field yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely beaten graham crackers or pecans
half of cup toffee bits (non-obligatory)
commands
Preheat oven to 350�F
Coat a nine�thirteen baking pan with nonstick spray and set apart.
In a big bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to mix and pour into your prepared pan.
Sprinkle the entire container of cake blend on pinnacle, observed through your nuts or graham crackers and toffee chips.
Pour your melted butter frivolously on top.
Bake for 45-50 mins until middle is set and edges are lightly browned.
Serve heat or at room temperature.
Notes
serve with ice cream or whipped cream
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