Description
This Pumpkin Pecan Dump Cake serves up all of the great flavors of a pumpkin pie without the work! A cake mix works the magic into this easy and delicious fall dessert recipe!
Ingredients
1 can (29 ounces) pumpkin purée
1 can (12 ounces) evaporated milk
3 large eggs
1 cup brown sugar
2 teaspoons cinnamon
1 and 1/2 cup coarsely chopped pecans
1 box (15.25 ounces) spice cake mix
3/4 cup melted butter
Instructions
- Preheat oven to 350°F.
- Spray a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, combine pumpkin purée, evaporated milk, eggs, brown sugar and cinnamon.
- Spread pumpkin mixture into prepared baking dish.
- Dump (I like to scatter with clean fingers) the spice cake mix over top of the pumpkin mixture. Try to add it in an even layer.
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Pour melted butter as evenly as possible over top of the cake. Don’t worry about a few powdery sections on top of the cake. The mixture will combine together as it bakes and it’s perfect normal to have a few dry spots. DO NOT STIR the butter into the cake mix.
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Top with pecans.
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Bake in a 350°F oven for 55 to 60 minutes.
- Allow to cool at least 15 minutes before serving and this dessert is best if refrigerated for one to three hours before serving. It will firm up nicely. Save with a dollop of whipped cream and a sprinkled of ground cinnamon. (optional)
Notes
- Substitutions: You can also substitute a yellow cake mix for the spice cake mix.
- Coarsely chopped walnuts may be substituted for the pecans.
- Pumpkin pie spice can be substituted for the 2 teaspoons of cinnamon.
- Storage Instructions: Store cooled pumpkin dump cake in baking dish wrapped with plastic in the refrigerator for up to four days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 generous helping
- Calories: 333
- Sugar: 21.1 g
- Sodium: 79.9 mg
- Fat: 23.5 g
- Saturated Fat: 8.9 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 2.1 g
- Protein: 5.4 g
- Cholesterol: 77 mg
