Easy Pumpkin Dump Cake
This Easy Pumpkin Dump Cake is a delightful fall dessert that combines a creamy pumpkin layer with a buttery, crisp cake topping. Perfect for gatherings, it's incredibly simple to prepare, requiring minimal effort for maximum flavor.
Equipment
- 9x13 inch baking dish
- Large Mixing Bowl
- Spatula
Ingredients
Ingredients
- 29 ounces pumpkin puree
- 12 ounces evaporated milk
- 1.5 teaspoons pumpkin pie spice
- 1 cup sugar
- 4 eggs large
- 15.25 ounces yellow cake mix 1 box
- ¾ cup pecans chopped
- 1 cup butter melted
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a 9x13 inch cake pan or casserole dish with cooking spray.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until well mixed.
- Pour the pumpkin mixture into the prepared baking dish and smooth it flat with a spatula. Sprinkle chopped pecans over the pumpkin layer, then evenly distribute the dry yellow cake mix on top.
- Finally, drizzle the melted butter evenly over the top of the cake mix layer, taking care not to stir it.
- Bake for 55 to 60 minutes, or until the top crust turns golden brown and the cake is set.
- Remove the cake from the oven and let it cool for 5 to 10 minutes before serving.
- Serve warm, optionally topped with a dollop of cool whip or a scoop of vanilla ice cream for an extra treat.
Notes
Serve warm with cool whip, vanilla ice cream, and/or caramel syrup for an extra treat.