Description
This Pumpkin Dump Cake is the easiest fall dessert! Made with pumpkin puree, warm spices, a box of yellow cake mix, pecans, and melted butter, it bakes into a rich, sweet, and cozy treat. Perfect for feeding a crowd and delicious topped with whipped cream.
Ingredients
Scale
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 1 ½ cups white sugar
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 (15.25-ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
- 1 (8-ounce) container frozen whipped topping, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth.
- Pour mixture into the prepared baking dish.
- Sprinkle dry yellow cake mix evenly over the top.
- Scatter chopped pecans over the cake mix layer.
- Drizzle melted butter evenly over the entire dish.
- Bake uncovered for 60 minutes, or until the top is golden brown and set.
- Cool slightly before serving. Top with whipped topping if desired.
Notes
Store leftovers covered in the refrigerator for up to 5 days. Serve chilled or warm. Great for holidays and potlucks! Can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg