Pumpkin Dump Cake - Cindy Gissy, Vienna, W. Va.

1 29-ounce can pure pumpkin
112-ounce can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine
Preheat oven to 350 degrees. Mix first six ingredients until well blended, and pour batter into a 9-by-13-inch greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted margarine over top. Bake 50 minutes.

Tips From Our Test Kitchen: Top with whipped cream.

Pumpkin Praline Cake

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup chopped pecans
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1 cup vegetable or canola oil
4 eggs
1 (15 oz.) can pumpkin
Whipped cream for garnish

Heat oven to 325°. Heat brown sugar, butter and cream in a medium saucepan over medium heat, stirring occasionally, until butter is melted. Pour into an ungreased 9X13X2-inch baking pan (use clear, not dark). Sprinkle with pecans.

Mix flour, baking powder, soda, salt, and spices; set aside. Beat sugar, oil, eggs and pumpkin in a large bowl for one minute. Gradually beat in flour mixture on medium speed for 2 minutes. Carefully spoon batter over pecan mixture in pan.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down on pan; turn tray and pan over. Let pan remain over cake for about 5 minutes before removing. Cool completely.

*Recipe from Gold Medal "Cakes and Pies"

Marilyn