Pumpkin Dump Cake
This delicious Pumpkin Dump Cake has a layer of velvety smooth pumpkin pudding on the bottom and a buttery cake topping with crunchy pecans. Filled with fall flavors and ridiculously easy to make - it's the perfect Thanksgiving dessert
Servings 15 people
- 2 15 oz cans pure pumpkin
- 4 large eggs
- 1 cup packed brown sugar
- 1 tablespoon pumpkin pie spice or make your own - see recipe notes
- 1 12 oz can evaporated milk
- 2 teaspoons vanilla extract
- 1 box vanilla cake mix only the cake mix - not the ingredients to make the cake
- 1 cup chopped pecans
- ¾ cup unsalted butter
Preheat the oven to 350F degrees. Lightly grease a 9x13 inch baking pan.
In a large bowl whisk together the pumpkin, eggs, sugar, pumpkin pie spice, evaporated milk and vanilla
Pour the mixture into the prepared pan.
Sprinkle the cake mix on top so that the pumpkin layer is evenly covered.
Sprinkle the chopped pecans on top.
Cut the butter into thin slices and place on top of the cake mix doing your best to evenly cover the cake mix. It does not have to be entirely covered.
Bake in the preheated oven for 60 minutes or until the top is golden and the middle of the cake no longer wobbles.
Cool for at least 15 minutes, then slice and serve.
To make your own pumpkin pie spice, use: 1 ½ teaspoons cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ginger powder, andd ¼ teaspoon ground cloves.
Evaporated milk can be substituted for 1 ½ cups heavy cream.
Store leftovers covered in the fridge for up to 4 days.
Adapted from allrecipes.com
Calories: 340kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 266mg | Potassium: 97mg | Fiber: 1g | Sugar: 29g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg