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Sunday, November 20, 2016
Recipe: Pumpkin Dump Cake for the Holidays, Happy Thanksgiving
Pastor Christine Hobbs
never imagined she would be caring for a flock
that includes a pig, a kangaroo,
and a murderer.
Hello and welcome to the Books We Love Insider Blog! I'm J.Q. Rose, author of the just-released romantic suspense, Dangerous Sanctuary.
The US Thanksgiving Day is this Thursday. Are you ready? In case you're looking for something different for your dessert table, I'm sharing a Pumpkin Dump Cake recipe with you. Not exactly an attractive name for a dessert, but it is delicious. (In fact my son-in-law who doesn't care for pumpkin pie loves this dish.) The recipe is easy and quick to put together.
Every time I take it to a potluck (covered dish dinner), I receive compliments and requests for the recipe. So this will be a perfect dish to take to holiday gatherings, as well as serve to your family and friends at home.
Pumpkin recipes are very appropriate for this time of year, but this dessert is so good, you’ll even make it in the spring!
Pumpkins from our garden
Photo by J.Q. Rose
Pumpkin Dump Cake
1 x 29 oz.(812 grams) can pureed pumpkin
1 x 12 oz. (340 grams) can evaporated milk
1 cup (200 grams) sugar
1 tsp. (5 grams) salt
3 tsp (15 grams) cinnamon
1 box yellow cake mix
1 cup (200 grams) chopped pecans or walnuts
¾ cup (140 grams) melted margarine
Preheat oven to 350 degrees F / 180 degress C / gas mark 4
Mix first 6 ingredients until well blended and pour batter into a 9 x 13 inch (23 x 32.5 cm) greased pan.
Sprinkle cake mix on top and cover with pecans.
Pour melted margarine over top.
Bake 50 minutes. Serve with whipped cream. Enjoy!
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Photo by J.Q. Rose
Wishing you a blessed and happy Thanksgiving.
“PIGLET NOTICED THAT EVEN THOUGH HE HAD A VERY SMALL HEART, IT COULD HOLD A RATHER LARGE AMOUNT OF GRATITUDE.”