Pumpkin Dump Cake
This Grandma Is Fun
With all the great fall flavors of pumpkin, cinnamon, spices and pecans, this Pumpkin Dump Cake is fall dessert perfection.
Prep Time 10 minutes mins
- 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
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
Addional Toppings if desired:
Whip cream
Cinnamon
Vanilla ice cream
Caramel topping
Pecans, chopped
Keyword Pumpkin Dump Cake