Pumpkin Dump Cake
Pumpkin dump cake is super easy and screams the perfect fall dessert. Think pumpkin pie layered below a buttery yellow cake topping with crunchy pecans!
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Servings: 12 serving
Calories: 483kcal
Equipment
- 9x13 baking dish
Ingredients
- 29-30 ounce canned pumpkin
- 16 ounce evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 4 large egg
- 1 box yellow cake mix
- 1 cup pecans chopped
- 12 tablespoon butter melted
Instructions
- Preheat the oven to 350℉.
- In a bowl, using a mixer, combine the canned pumpkin, evaporated milk, pumpkin spice, the sugars and the eggs. Pour the contents into the baking pan. Then, sprinkle the yellow cake mix across the top.
- Scatter the chopped pecans across then top. Lastly, pour the melted butter across everything as evenly as possible.
- Place the pan in the oven and bake for 1 hour. Remove from the oven and allow to cool before serving. Slice and enjoy.
Nutrition
Calories: 483kcal | Carbohydrates: 64g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 474mg | Potassium: 352mg | Fiber: 3g | Sugar: 42g | Vitamin A: 11199IU | Vitamin C: 4mg | Calcium: 237mg | Iron: 3mg
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