Pumpkin Dump Cake
This Pumpkin Dump Cake is a fall favorite! A simple, one-pan dessert with rich flavors and a crunchy topping.
Servings: 8 servings
Ingredients
- 29-30 ounces pumpkin puree (1 large can)
- 12 ounces evaporated milk (1 can)
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 3 large eggs
- 15.25 ounces yellow cake mix (1 box)
- 1 cup chopped pecans
- ½ cup unsalted butter (melted, 1 stick)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, kosher salt, and eggs. Whisk until smooth.
- Pour the pumpkin mixture into a greased 9x13 inch baking dish, spreading it evenly.
- Sprinkle the yellow cake mix evenly over the pumpkin layer without mixing.
- Sprinkle the chopped pecans over the cake mix.
- Melt the unsalted butter and drizzle it evenly over the cake mix and pecans.
- Bake for 50-60 minutes or until the top is golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes before serving.
Equipment
- Mixing bowls
- Whisk
- 9x13-inch baking dish
- Measuring cups and spoons
- Spatula
Notes
- Serve warm or at room temperature for the best flavor.
- For a twist, experiment with different nuts like walnuts or almonds.
- Store leftovers covered at room temperature for up to 2 days.
