Yield: 12 servings
Pumpkin Dump Cake
This easy pumpkin dump cake recipe, with its layers of pumpkin pie filling, a tender vanilla middle, and crunchy buttery pecan topping, is sure to become a family favorite fall dessert!
Prep Time
8 minutes
Cook Time
55 minutes
Total Time
1 hour 3 minutes
Ingredients
- 1 (29-oz.) can pumpkin puree
- 1 (12-oz.) can evaporated milk
- 3 large eggs
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 pkg. yellow cake mix
- 3/4 cup salted butter, cut into thin slices (1 1/2 sticks)
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees. Grease a 9x13-inch cake pan or baking dish with butter.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, and salt until well blended. Pour the mixture into the prepared baking dish.
- Dump the dry cake mix on top of the pumpkin layers, and spread evenly.
- Dot the squares of butter all over the cake mix layer. Then sprinkle with chopped pecans.
- Bake at 350 degrees for 50-55 minutes, until center is set and golden brown around the edges. Serve hot, warm, or cold, with or without a scoop of vanilla ice cream or homemade whipped cream.
Nutrition Information:
Yield:
12 servingsServing Size:
3/4 cupAmount Per Serving: Calories: 455Total Fat: 25.5gSaturated Fat: 10.5gCholesterol: 86.6mgSodium: 470.3mgCarbohydrates: 52.5gFiber: 2.8gSugar: 37gProtein: 6.9g