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Monday, October 29, 2012

Let’s eat pumpkin!

DSC_4119LRFall and pumpkins just go together like peas and carrots, don’t they?

As soon as the weather even hints at chilly we adore chowing on pumpkin anything – bread, cake, muffins, pancakes, pie, and, of course, Pumpkin Dump Cake

Last night Ro wanted to make Pumpkin Dump Cake all by herself, so I handed her the recipe and sat back and waited for my plate of deliciousness.

Mmmmmm, love that stuff. DSC_4109LR

Sprinkling the cake on top is always fun (and I’ve noticed that Ro likes to lick her fingers afterwards when she thinks I don’t notice).

While Ro was busy baking, I made a couple dozen mini jack-o’-lanterns for her class party. Just wash your cutie oranges (or clementines) with a little bit of dish soap and warm water (scrub lightly with a veggie brush), dry them off, then make cute faces with a Sharpie marker. You’ll need more than one marker, because the wax still gets in your way a little:
DSC_4166LR copy

Bing, timer went off! The whole house smells SO GOOD:

Now this is the hard part: let it cool and set up a little bit before ripping into it. Ok, you know I totally fail on that whole waiting part and end up with a steaming-hot bowl of pumpkin pudding. But there’s always the second piece to photograph for breakfast in the morning...

Mmmmmmmmm. I posted the recipe for this one before (and it’s cute to see the little bakers), but didn’t include pictures, so hope this will help.

Pumpkin Dump Cake (printable recipe)
1–29 oz. can pumpkin (note, this is the big can, two small cans will also work)
1 –12oz. can evaporated milk
3 eggs
1 C. sugar
1 tsp. salt
1 T. cinnamon

Mix above ingredients and pour into 10 x 14 cake pan, ungreased.  (I use my glass lasagna pan.)

1 box yellow cake mix – sprinkle over pumpkin mixture
1 C. finely chopped pecans – sprinkle onto cake mix
¾ C. melted butter – pour over everything
Bake at 350 for about 50 minutes (or longer -- 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). I cooked this one last night for 55 minutes and I think it still could have gone a few minutes longer. Also, your pecans should be chopped a little finer than in these pics. I tried to fix them but got shooed out of the kitchen.


  1. Anonymous10/29/2012

    This looks delicious. Wish there was a vegan version. Darn!

  2. YUUUUMMMM. With a little substitution of a gluten free yellow cake mix, I think I could actually make this and eat it too. Woohoo!

  3. Looks sooooo YUMMY!!!!!!!!!!!! May be making this soo. have you tried any other versions or added to this one?
    Thanks for sharing.

  4. That looks delish.....I would make it right now but "Sandy" may cut off my power in the middle of baking it!

    BTW Ro looks so grown up!

  5. sounds yummy, can't wait to try it

  6. Mmmm...looks deeelicious! This sounds like one for Hannah and I to make together this weekend. We're experiencing extremely high winds right now but so far the hydro has only flickered. Candles at the ready though.

  7. I love dump cakes, any kind. Since you like pumpkin have you tried the 2 ingredient pumpkin muffins? Just use a yellow, white or spice cake mix, and 15oz can pure pumpkin. Mix dry cake mix and the pumpkin together and put in muffin pan. It will be thick. Bake 350 for 20-25 min then enjoy. I like to add cinnamon and or allspice for a little extra added flavor. But that's just me. Here is the site I got the recipe from so you can see. http://sweet-verbena.blogspot.com/2011/08/pumpkin-muffins.html

    1. Yum! Haven't tried that one yet, thanks!

  8. I might have been saying bad words with your name attached when I was coloring pumpkin faces on clementines tonight..I used 4 sharpies for 32 clementines.

    1. Ooooooo! Hope they turned out cute in spite of the sharpie annihilation. Did you think of anything good that rhymes with M3? ;-)

  9. Anonymous11/09/2012

    Have you ever made half this cake? Did it work?

  10. I haven't. I've only made the whole thing. I think I'm scared to mess with something that good. ;-)

  11. We made this today. We used a gluten-free yellow cake mix but left everything else the same. It is AWESOME...but you already knew that. Thanks!

  12. Anonymous11/21/2012

    Probably a stupid question but after this is finished should it be refrigerated or simply covered?
    thanks....it's really delicious!