Pumpkin Dump Cake
This pumpkin dump cake is a favorite among simple recipes that taste like a celebration, especially for a season like fall.
Servings: 12 servings
Calories: 506kcal
Equipment
- Large mixing bowl
- 9x13 baking pan
Ingredients
- 30 ounces pumpkin puree
- 12 ounces evaporated milk
- 1 cup light brown sugar
- 4 eggs
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 box yellow cake mix
- 1 cup butter salted
- 1 cup pecans roughly chopped
- whipped cream optional topping
- vanilla ice cream optional topping
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 baking pan.
- In a large mixing bowl whisk the pumpkin puree, eggs, evaporated milk, light brown sugar, and spices together until smooth and well combined.
- Pour into prepared pan. Sprinkle cake mix evenly across the top of the pumpkin layer.
- Cut the butter into very thin slices and place them all over the top of the cake mix followed by the chopped pecans.
- Bake for 1 hour at 350 degrees or until the toothpick comes out clean. Serve with whipped cream or vanilla ice cream.
Nutrition
Calories: 506kcal | Carbohydrates: 64g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 495mg | Potassium: 339mg | Fiber: 4g | Sugar: 42g | Vitamin A: 11656IU | Vitamin C: 4mg | Calcium: 223mg | Iron: 3mg