Pumpkin Dump Cake
With all the great fall flavors of pumpkin, cinnamon, spices and pecans, this Pumpkin Dump Cake is fall dessert perfection.
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
Addional Toppings if desired:
Whip cream
Cinnamon
Vanilla ice cream
Caramel topping
Pecans, chopped
Cinnamon
Vanilla ice cream
Caramel topping
Pecans, chopped
Tried this recipe?Let us know how it was!