Description
This delightful Pumpkin Dump Cake combines the rich flavors of pumpkin and spices, topped with a crunchy layer of pecans for an easy, no-mix dessert that is perfect for fall.
Ingredients
- Pumpkin puree
- evaporated milk
- granulated sugar
- eggs
- pumpkin pie spice
- Spice Cake Mix
- chopped pecans
- unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, and pumpkin pie spice until well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- Sprinkle the Spice Cake Mix evenly over the pumpkin layer without mixing.
- Top with chopped pecans and evenly distribute the melted unsalted butter over the top.
- Bake in the preheated oven for 30 minutes, or until the top is lightly browned and the cake is set.
- Allow to cool slightly before serving. Enjoy your Pumpkin Dump Cake warm or at room temperature.
Notes
For best results, make sure that your eggs are at room temperature. You can also top with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 28 g
- Sodium: 340 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: Pumpkin Dump Cake, dessert, fall recipes, easy cake, baking, pumpkin dessert