Pumpkin Dump Cake
You'll love this easy pumpkin dump cake! It has a creamy pumpkin layer and a crunchy, buttery topping that is just so delicious. It's the perfect dessert for any fall get-together.
Ingredients
- 29 oz pumpkin puree
- 12 oz evaporated milk
- 1.5 teaspoons pumpkin pie spice
- 1 cup sugar
- 4 large eggs
- 15.25 oz yellow cake mix
- ¾ cup pecans chopped
- 1 cup butter melted
Instructions
- Get Ready: First, turn your oven on to 350°F and spray your 9x13-inch casserole dish or pan with non-stick spray.
- Mix the Filling: In a big bowl, mix your 29 oz pumpkin puree, 12 oz evaporated milk, 1 cup sugar, 4 large eggs, and 1.5 tsp pumpkin pie spice.
- Layer the Cake: Pour the pumpkin mix into your pan. Then, sprinkle ¾ cup chopped pecans and the 15.25 oz dry cake mix over the top.
- Add Butter and Bake: Pour 1 cup melted butter all over the top. Bake for 55-60 minutes until the top is golden and bubbly.
- Cool and Serve: Let the cake cool for a few minutes before you cut into it. ENJOY!!!
Notes
- Make sure you grab pure pumpkin purée, not the pumpkin pie filling.
- Feel free to use a spice cake mix instead of yellow for an extra kick of flavor.
- You can always swap out the pecans for walnuts if you like those better.
- This dessert tastes amazing when it's still warm with a scoop of vanilla ice cream.
- You can store leftovers right on your counter for a few days—if they last that long