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!
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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