Easy Pumpkin Dump Cake
This delightful dessert is a breeze to make and requires minimal prep. Enjoy a heavenly slice of pumpkin deliciousness topped with whipped cream or a scoop of ice cream!
Servings: 12 servings
Ingredients
Ingredients
- 2 15 ounce cans pumpkin puree not pumpkin pie filling
- 1 14-16 ounce can evaporated milk
- ¾ cup granulated sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 large eggs at room temperature
- 1 15-ounce box yellow cake mix
- 1 cup pecans raw and chopped
- ¾ cup unsalted butter melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Lightly grease a 9×13-inch baking dish.
- Step 3: In a large bowl, combine the pumpkin puree, evaporated milk, granulated sugar, ground cinnamon, ground ginger, ground cloves, and eggs. Whisk until smooth.
- Step 4: Pour the pumpkin mixture into the greased baking dish and spread it evenly.
- Step 5: Sprinkle the yellow cake mix evenly over the pumpkin mixture without stirring.
- Step 6: Sprinkle the chopped pecans over the cake mix layer.
- Step 7: Drizzle the melted butter over the top of the pecans and cake mix.
- Step 8: Bake for about 50 to 60 minutes, or until the top is golden brown and a toothpick comes out clean.
- Step 9: Allow the cake to cool slightly before slicing and serving warm with whipped cream or ice cream.
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
Notes
Make sure your eggs are at room temperature for a smoother batter. Use quality pumpkin puree for the best flavor. Don’t skip the pecans!
