What are some of your favorite classic recipes? Please tell me about them in the comments below. I always love hearing from you guys and gals. I think this pumpkin dump cake is going to be my new fave recipe from the past. This cake is great!
I love vintage recipes! I can’t believe this cake is from 1967. Those women sure did know how to cook and how to keep things in the kitchen simple.
Ingredients
1 can (15 ounces) Libby’s pumpkin puree
1 can (12 ounces) evaporated milk
4 Eggland’s Best eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon McCormick nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon Morton salt
1/2-ish box yellow cake mix (if you’d like a more cake-like consistency, use more – up to the full box. If you’d like it to be more like a pie texture, use around 1/2 the box)
1 cup chopped pecans
1 cup Kerrygold butter, melted
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
Sprinkle with the chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
Serve warm or cold. Store in the refrigerator.
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Quick Tip: Make sure to add a dollop of Cool Whip to each serving of this yummy cake!
I use spice cake when I make this dessert, I love it.
Yes, I also would use a spice cake mix! Sounds yummy!
The photo looks like condensed milk not evaporated?
15 oz cans of Libbys pumpkin and eggland eggs were not available in the 60s- was this recipie modified to update it and that really does look like sweetened condensed milk.Not sure when 16 oz cans were downsized to 15 oz but probably sometime in the 90s