Pumpkin Dump Cake
#12
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Join Date: Nov 2010
Posts: 1,559
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I get the 29 ounce size of pumpkin and the 12 ounce size of evaporated milk. Make sure the pumpkin is 100% pumpkin, not the type with the sugar, spices and stuff in it already. Another tip, I do not buy all those indivudual spices, I just use 3 teaspoons of pumpkin pie spice and add the salt.
#13
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Good idea! I am going to throw one of these together right now! Thanks so much. I have tons of pumpkin I made up after halloween in the freezer. I put it up into 2 cup containers into to refrigerator, so that should be just right.
I just spent the day in the kitchen making chow chow anyways.... lol.
I just spent the day in the kitchen making chow chow anyways.... lol.
#14
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I think these turned out great! Good texture and taste. I also added a quarter cup flour (for my altitude) and the 1/4 cup oil to the recipe and didn't pour the butter over the top but I did put the pecans on there.
I used four smaller greased loaf pans instead of the large one, so I could give them as gifts later in the season in my jelly/baked goods baskets. I will let them cool and store them in the freezer until then. Thanks lisa for the heads up that it lasts well in the freezer.
I used four smaller greased loaf pans instead of the large one, so I could give them as gifts later in the season in my jelly/baked goods baskets. I will let them cool and store them in the freezer until then. Thanks lisa for the heads up that it lasts well in the freezer.
#20
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dreamer2009
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10-09-2011 08:09 PM