Here we go with another pumpkin recipe with this Pumpkin Dump Cake. However I can honestly tell you that this one is an absolute winner which is why we are sharing it. If you haven’t made this before, I can guarantee you will be asked for the recipe.
With all the yummy flavors of a perfect fall recipe, pumpkin, cinnamon, spice and pecans, this will become a family favorite to make during the beautiful autumn days.
Let’s get this cake started!
Pumpkin Dump Cake
Ingredients:
4 large eggs, room temperature, beaten
1 can (15 oz) pure pumpkin, not pumpkin pie mix
1 can (12 oz) evaporated milk
1 ½ cups granulated sugar
2 teaspoons pumpkin pie spice (See our recipe for this HERE)
1 teaspoon salt
1 box (15.25 oz) cake mix, butter golden or yellow
1 cup pecans, chopped
1 cup (2 sticks) unsalted butter, melted
Additional toppings:
Whip cream
Cinnamon
Vanilla ice cream
Caramel topping
Pecans, chopped
Instructions:
Preheat oven to 350 degrees F
Spray 13×9 baking dish with non-stick cooking spray
In a large bowl, combine eggs, pumpkin, evaporated milk, sugar, spice and salt until well combined
Pour pumpkin mixture into baking dish
Sprinkle with dry cake mix
Chop pecans and spread evenly over cake mix
Melt butter in microwave safe bowl and drizzle over nuts
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean
Serve warm or room temperature with whip cream or ice cream if desired
Store leftovers in airtight container in refrigerator.
Pumpkin Dump Cake
Ingredients
- 4 eggs large, room temperature, beaten
- 1 can (15 oz) pure pumpkin, not pumpkin pie mix
- 1 can (12 oz) evaporated milk
- 1 1/2 cups granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 box (15.25 oz) cake mix, butter golden or yellow
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F
- Spray 13x9 baking dish with non-stick cooking spray
- In a large bowl, combine eggs, pumpkin, evaporated milk, sugar, spice and salt until well combined
- Pour pumpkin mixture into baking dish
- Sprinkle with dry cake mix
- Chop pecans and spread evenly over cake mix
- Melt butter in microwave safe bowl and drizzle over nuts
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean
- Serve warm or room temperature with whip cream or ice cream if desired
- Store leftovers in airtight container in refrigerator
Notes
Cinnamon
Vanilla ice cream
Caramel topping
Pecans, chopped
There you go. Fall dessert perfection.
OOOOH! More Fall Goodness is below.
Pumpkin Chocolate Chip Cookies
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