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Pumpkin Pie Dump Cake

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A delightful and easy dessert that captures the essence of fall with creamy pumpkin filling and a crunchy pecan topping.

Ingredients

Scale
  • 1 (15 oz) can pumpkin puree
  • 1 (12 oz) can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 (15.25 oz) box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted
  • Whipped cream, for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13 inch baking dish with cooking spray or butter.
  3. Combine the pumpkin puree, evaporated milk, eggs, sugar, ground cinnamon, ginger, cloves, and salt in a large bowl. Whisk together until smooth.
  4. Pour the pumpkin mixture into the prepared baking dish, spreading evenly.
  5. Sprinkle the dry cake mix evenly over the pumpkin mixture.
  6. Sprinkle the chopped pecans over the cake mix layer.
  7. Drizzle the melted butter evenly over the top.
  8. Bake for 50-60 minutes, or until the top is golden brown.
  9. Allow to cool slightly before serving, topped with whipped cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can freeze for up to 2 months.

Nutrition

Find it online: https://recypez.com/pumpkin-pie-dump-cake-recipe/

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