Fall is still here and so is pumpkin season. This Pumpkin Dump cake fills the cravings for pumpkin, pecans, and cake. So moist and unbelievably so simple to make. I used a yellow cake mix to tone down the spice level, but certainly you can you use a spice cake mix for more spice flavor.
Pumpkin Dump Cake
Ingredients
- 1 (15oz) can pumpkin puree
- 1 (12oz) can evaporated milk
- 3 eggs lightly beaten
- 3/4 cup sugar
- 1 tsp pumpkin pie spice
- 1 pinch Salt
- 1 box yellow or spice cake mix
- 3/4 cup butter melted
- 1 cup pecans, chopped optional
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray and set off to the side.
- In a large bowl mix together pumpkin puree and evaporated milk.
- Add the 3 beaten eggs and mix slightly.
- Add the pumpkin pie spice, sugar, and pinch of salt and mix well.
- Pour the pumpkin mixture into prepared baking dish.
- Slowly pour the dry cake mix over the pumpkin mixture evenly. Don't push into the mixture.
- Drizzle the melted butter over the dry cake mix evenly.
- Optional: Sprinkle chopped pecans on top.
- Bake for 50-60 minutes. The top layer should be completely cooked making the pumpkin mixture on bottom cooked also.
- Allow to cool to room temperature. Top with cool whip. Enjoy.