Most weekends during the fall and spring, you can find me at a women’s ministry event. One fall I was in Northeast Arkansas and teaching a one day conference on the story of Ruth and Naomi. (The material came from my book On the Road with Ruth.) It was almost time for lunch and I could smell something so good coming from the kitchen. I later found out that it was a Pumpkin Cake. I knew I was not leaving the church until I had the recipe. I quickly wrote it down and I have made it every Thanksgiving since. Don’t forget the Vanilla Bean Ice Cream when you pick up the ingredients for this one! You can thank me later!
Pumpkin Dump Cake
29 oz can pumpkin
1 cup sugar
1 12 oz can evaporated milk
4 tsp pumpkin pie spice
3/4 cup melted butter
1 box yellow cake mix
1/2 tsp salt
1 cup pecans, chopped
Combine pumpkin, sugar, evaporated milk, eggs, spice, and salt.
Beat well and pour into a greased 13x9 cake pan.
Sprinkle cake mix over top, followed by pecans.
Pour melted butter over top.
Bake at 350 degrees for 50 to 60 minutes.
Serve warm with ice cream. It is also really good cold the next morning. Of course, you are going to need to follow that breakfast with a trip to the gym!