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Description
A simple and delicious pumpkin dump cake recipe perfect for fall, featuring a creamy pumpkin filling topped with cake mix, pecans, and butter.
Ingredients
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 1 cup (213g) packed brown sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 15.25 oz yellow cake mix
- 1 cup (114g) chopped pecans
- 1 cup (226g) unsalted butter, melted
Instructions
- Preheat the oven to 350ºF.
- Grease the bottom and sides of a 9×13 inch cake pan with non-stick cooking spray.
- In a large bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice.
- Whisk until combined. Pour this mixture into the greased pan.
- Sprinkle the cake mix powder evenly over the batter.
- Sprinkle the pecans evenly over the batter.
- Pour the melted butter evenly over the top of the cake.
- Bake for 45-50 minutes, until the edges are browned and the center is set. A knife inserted in the middle should come out clean.
Notes
- Ensure the butter is evenly distributed over the top for a golden crust.
- Allow the cake to cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream for an extra treat.