Pumpkin-Quince Dump Cake

Name: Pumpkin-Quince Dump Cake
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 (29 oz) can pumpkin purée; 8 oz quince preserves; 3 lg eggs; 1/2 packed brown sugar; 1/2 cups white sugar; 1-1/2 tsp pumpkin pie spice; 1 (15.25 oz) package spice cake mix; 1/2 cups coarsely chopped pecans; 1/2 cup melted butter; 1 (12 oz) evaporated milk

Sonya Bankester @LowerAlabama

Stapleton, Alabama, United States

Perfect fall dessert #GlobalApron 2024

Sonya Bankester @LowerAlabama

Stapleton, Alabama, United States

Perfect fall dessert #GlobalApron 2024

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Ingredients

50-60 minutes

12 servings

1 (29 oz)can pumpkin purée
8 ozquince preserves
3lg eggs
1/2packed brown sugar
1/2 cupswhite sugar
1-1/2 tsppumpkin pie spice
1 (15.25 oz)package spice cake mix
1/2 cupscoarsely chopped pecans
1/2 cupmelted butter
1 (12 oz)evaporated milk

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Steps

50-60 minutes

1

Preheat oven to 350*. Grease 13 x 9 baking pan Combine pumpkin and quince in mixing bowl, add evaporated milk, eggs, both sugars, pumpkin pie spice & salt. Stir until well combined.
2

Pour mixture into prepared baking pan. Sprinkle dry cake mix over the filling. Sprinkle pecans over cake mix. Drizzle melted butter evenly over top of mixture.
3

Bake in preheated oven until edges are lightly browned, about 50-60 minutes. Allow to cool slightly before serving.

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Sonya Bankester @LowerAlabama

on October 27, 2024 01:43

Stapleton, Alabama, United States

I love to bake sweet stuff, with a bit of savory tasty cooking thrown into the mix. Just good ol’ southern cuisine. Most of my recipes were handed down from my Great & Grand Grannies. If they didn’t grow it or raise it, it wasn’t eaten. My hubby and I have alot of food allergies so it gets challenging sometimes to make things that we both can eat. Neither of us can eat shellfish, which is sad, considering where we live, cuz it’s everywhere! Y’all won’t find any shellfish /saltwater fish recipes here. Some fresh water fishes, maybe. Hope y’all enjoy my recipes!