My British friend Andrea Gilbey asked me what a dump cake was the other day, so here’s an explanation and a picture.

There are different versions of dump cake, but the kind I mean when I use the term is the kind my Aunts Ruth and Rose (the twins) taught me: Into a pan, dump some fruit. Dump a box of cake mix over it. Melt a stick of butter (or margarine) and dump that over the top. Bake it for an hour at 350F.

This one that I made the other day is different, in that I used this recipe for the fruit base:

• 1 29-ounce can pumpkin
• 1 12-ounce can evaporated milk (I used almond milk)
• 1 egg
• 1 cup sugar
• 1 teaspoon salt

So I mixed that up, dumped on the cake mix, sprinkled on some pecans, dumped on the margarine, and baked.

The top ends up like a cross between cake and cookies, and it’s real good!

I’m posting another good recipe today at Fatal Foodies: A Different Southwestern Casserole.

I wrote a 500-word story yesterday and posted it at the Corydon Quills & Quibbles website. I invite you to hop over and read it.

A WRITING PROMPT FOR YOU: Remember somebody teaching you how to make or do something.

MA