Recipe of the month

EASY PUMPKIN DUMP CAKE WITH STREUSEL TOPPING

November 2020

Recipe provided by Linda M. "You simply dump all of the ingredients into a pan and bake. "

Ingredients

  • 1 cooking spray
  • 2 large eggs
  • 1 15 oz can pumpkin
  • 1 12 oz can fat-free evaporated milk
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 cup granulated sugar, divided
  • 1 cup white whole-wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons melted unsalted butter
  • 1/4 cup canola oil

Directions

  1. Preheat oven to 350 degrees F. Coat a 13 x 9 inch baking dish with cooking spray. Whisk together eggs, pumpkin, evaporated milk, cinnamon, allspice, nutmeg, cloves and 1/4 cup of the sugar in a bowl. Spoon into prepared baking dish.
  2. Whisk together flour, baking powder, baking soda, salt and remaining 3/4 cup sugar in a bowl until well combined. Sprinkle mixture evenly over pumpkin mixture in baking dish. Stir together melted butter and oil in a small bowl; drizzle over flour mixture.
  3. Bake in preheated oven until set, about 45 minutes. Let cool at room temperature 10 minutes.

For more information, view this recipe here: http://www.eatingwell.com/recipe/275736/easy-pumpkin-dump-cake-with-streusel-topping/

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