Pumpkin Dump Cake
This pumpkin dump cake is super fast and easy to make and full of fall flavor. It is a perfect dessert for thanksgiving, halloween or other fall occasions.
Servings: 16 servings
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 your oven to 350°F. Lightly grease or line a 10x8 (or similarly sized) baking dish and set aside.
- In a medium bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, cinnamon, and pumpkin pie spice until smooth.
- Pour the mixture into your prepared baking dish and spread evenly.
- Sprinkle the dry cake mix over the top of the batter in an even layer.
- Cut the butter into small pieces and place them evenly over the cake mix.
- Sprinkle chopped pecans over the top. Bake for about 60 minutes, or until a toothpick inserted comes out clean.
Notes
Tips and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 6 months.
- Let the cake cool slightly before serving. It's delicious with a dollop of whipped cream or a scoop of ice cream.