Pumpkin Dump Cake
Pumpkin dump cake is a delicious, one-pan wonder perfect for fall. It has all the cozy flavors of Fall that everyone loves.
Servings: 12 people
Equipment
- 13x9-inch baking dish
- mixing bowl
- whisk
- measuring cups and spoons
Ingredients
- 29 oz can pumpkin puree
- 12 oz can evaporated milk
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 Tablespoon pumpkin pie spice
- 15.25 oz box yellow or golden butter cake mix
- 1 cup chopped pecans divided
- 1 cup unsalted butter sliced thinly
FOR SERVING:
- Fresh whipped cream optional
- Ice Cream optional
- Chopped pecans optional
Instructions
PREP OVEN AND PAN:
- Preheat the oven to 350 degrees F.
- Lightly spray a 13x9-inch baking dish with cooking spray and coat with flour.
MAKE CAKE:
- In a large bowl whisk together pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice until combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle evenly with cake mix.
- Then sprinkle with 1 cup of chopped pecans.
- Cut butter very thinly and lay over the cake mix.
BAKE:
- Bake in the oven for 60 minutes or until the center is set and edges are lightly browned.
SERVE:
- Cool for 5 minutes and serve warm with whipped cream or ice cream and additional chopped pecans.
Nutrition
Serving: 1slice | Calories: 474kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 314mg | Potassium: 305mg | Fiber: 3g | Sugar: 38g | Vitamin A: 11269IU | Vitamin C: 4mg | Calcium: 188mg | Iron: 2mg