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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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Pumpkin
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!