Pumpkin Dump Cake
•1- 15 ounce can pumpkin
•1- 12 ounce can evaporated milk
•3 eggs
•1 teaspoon nutmeg*
•1/2 teaspoon ginger*
•1/2 teaspoon cloves*
•1/2 teaspoon salt
•3/4 cup sugar
•----
•1- 18.25 ounce yellow cake mix
•1 cup walnuts
•3/4 cup or 1-1/2 sticks butter, melted
Preparation:
Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 50 minutes. Cool and cut in squares.
* Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice.
Cook's note; I used pecans, because I had them. I also skipped the melted butter and just cut the butter into pats.
That's when you go shopping in the pantry for the ingredients. I had all of them. Then I looked at the label of the evaporated milk. It was yellowing. Not a good sign. That's when I remember that I have a trusty tupperware box of instant milk. How difficult can it be to make evaporated milk? Turns out it is very easy!
Here's that recipe:
Easy Evaporated Milk:
To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.
Check out this website for more powdered milk recipes.
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