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Is this too much butter???? Will it freeze well?

10 years ago

We have a "dirty recipes" pot luck coming up, and I wanted to try a couple of new-to-me recipes...here is the first recipe, which seems to use a huge amount of butter plus S.C.M. & boxed cake mix...but apparently it gets rave reviews.

1) So, can the amount of butter in the recipe be right? I got it from Chowhound.

2) I want to make it this weekend because the upcoming week is really busy--do you think it will freeze well?

Thanks!

Smiles,

Sooz

Pumpkin Crack

One 16 oz can of pumpkin

Large can (14 oz) of sweetened condensed milk

3 eggs

one cup sugar

1 ½ tsp. Cinnamon

pinch nutmeg

box yellow cake mix (non-pudding)

two sticks melted butter

one cup chopped pecans

Mix the pumpkin, condensed milk, eggs, sugar, cinnamon and
nutmeg in a bowl. Pour into a greased 9X13 or two round pans.

Sprinkle 1/3 of the dry cake mix over the top and gently
swirl it into the wet ingredients with a knife.

Sprinkle the rest of the dry cake mix on top.

Pour the melted butter evenly on top of the mixture, and
sprinkle with the pecans.

Bake at 350 for 45 minutes to 1 hour- it's done when brown
around edges.

Featured Answer

lindac92

10 years ago

Frankly that recipe sounds too "dirty" even for a dirty recipe pot-luck....and you say it's untried....
I would either try it out ahead of time or make something different. The issue for me isn't the amount of butter, but the sugar AND the SCM with a can of pumpkin and 3 eggs.
How about that no bake cheese cake made with instant pudding and topped with a can of cherry pie filling?

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Comments (9)

grainlady_ks
10 years ago
last modified: 10 years ago
Yes, that's the amount of butter used in these "dump cake" recipes. It creates a crusty topping. Your recipe is a hybrid. Dump cakes were popular in the 70's and come in a lot of variations. I don't think it will freeze well. Even leftovers the next day aren't all that great with dump cakes.

The one I remember that showed up at every potluck:

Pour 1 can cherry pie filling (or any other flavor) into 8x8" square pan and sprinkle one Jiffy white or yellow cake mix DRY over the filling. Pour 1/3 c. melted butter over mixture. Bake at 350°F for 20-minutes, then reduce heat to 325°F for 20-minutes longer. Serve with whipped cream or ice cream.

-Grainlady
ci_lantro
10 years ago
I would try the recipe using 1.5 sticks of butter (or less, even) considering that the recipe was prolly developed using an 18 oz cake mix...much heftier than what is being sold now.

Also, with these sorts of 'dump' recipes, strict adherence to the proportions isn't absolutely critical. IMO, dump recipes have more in common with making soup than they do with baking.
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westsider40
10 years ago
Would the ever famous magic cookie bars be considered dirty?
sally2_gw
10 years ago
Just what is a "dirty recipe?"

Sally
Jasdip
10 years ago
I'm with Sally, what's a dirty recipe?

I've made a peach dump cake a couple of times for family gatherings. It only calls for a can of peaches, yellow cake mix and melted butter. Very easy, but it's too sweet for my taste. Everyone else loves it though.
Sooz
Original Author
10 years ago
last modified: 10 years ago
Apparently a "dirty recipe" is something you make that uses processed foods and doesn't use the healthiest ingredients, as opposed to making things from scratch using organic ingredients--a recipe that may make the cook feel "dirty" making it with such ingredients. Some people also call things white trash cooking... that's the way I understand it anyway!
sally2_gw
10 years ago
Oh. I thought it might involve chocolate syrup and whipped cream.....

(Where's Jessy when we need her?)

Sally
Terri_PacNW
10 years ago
I could not participate in that. I hate the taste of processed ingredients now.

I don't mind using SCM but cake mix...ick...

Cool whip too..

But I love the no bake lime pie. Brick of cream cheese, half cup lime juice, can of SCM and a tub of cool whip. (I'd use 2 c well whipped cream.)

Put it in a graham shell.

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