Pumpkin Dump Cake
This pumpkin dump cake is full of fall flavors making it perfect for thanksgiving, halloween or other fun fall get togethers. With just a few minutes of prep and a few ingredients, this one bakes up easily.
Ingredients
- 30 oz Pumpkin puree not pumpkin pie filling
- 12 oz Evaporated milk
- 2 teaspoon Pumpkin pie spice
- 1 cup Sugar
- 4 Eggs
- 2 teaspoon Cinnamon
- 1 package Yellow cake mix
- ¾ cup Butter unsalted
- 1 cup Pecans chopped optional
Instructions
- Preheat the oven to 350 degrees. Spray or line a 10x8 or similar sized baking dish and set aside.
- In a medium bowl, combine the pumpkin, evaporated milk, sugar, eggs, cinnamon and pumpkin pie spice. Mix well with a whisk.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the dry cake mix over the top of the batter and spread evenly.
- Cut the butter into pads and place evenly over the top of the cake mix.
- Sprinkle with the chopped pecans.
- Bake in the preheated oven for 60 minutes or until a toothpick comes out clean. Allow to cool slightly before serving.
- Serve with whipped cream or ice cream, if desired.
Notes
Store this in an airtight container in the fridge for around 3 days, or freeze up to 6 months.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.