We just finished mixing up our Pumpkin Dump Cakes for tomorrow, one for my mom’s house and one for our cousins’ house, and didn’t even look at the time until we popped them in the oven. Gah!
They have to bake for at least an hour. Gah again!
At least the girls had fun whipping them up. Since we were making two cakes, they each got to do everything in their very own bowls and pans.
They are both quite serious when they’re stirring. Oooo, so serious.
The whirling swirl behind Ree is her sister, who was dancing with joy that they accidentally got to stay up so late:
Thanks for the culinary help, cuties:
The stuff is delicious, like a gooey pumpkin pudding with a hint of cake. If anyone needs the recipe (which is my mom’s), here tis:
Pumpkin Dump Cake (printable recipe)
1–29 oz. can pumpkin
1 –12oz. can evaporated milk
1 C. sugar
1 tsp. salt
1 T. cinnamon
Mix above ingredients and pour into 10 x 14 cake pan, ungreased.
1 box yellow cake mix – sprinkle over pumpkin mixture
1 C. chopped pecans – sprinkle onto cake mix
¾ C. melted butter – pour over everything
Bake at 350 for 45 to 50 minutes (or until a knife in the center comes out clean, like a pumpkin pie – if you use a slightly smaller pan your cake will be thicker and will need to cook a little longer)
Happy Thanksgiving tomorrow, hope you all have a wonderful day with family and friends and you eat too much, and laugh even more.