Easy Pumpkin Dump Cake

Easy and delicious this Easy Pumpkin Dump Cake is a fun, tasty fall dessert that whips up with no effort and will become a family favorite.

Course Dessert

Cuisine American

Keyword thanksgiving cake, thanksgiving dessert

Prep Time 15

Cook Time 45

Servings

Calories 362kcal

Author Julie Clark

Ingredients

15 ounces solid-pack pumpkin
12 ounces evaporated milk
3 large eggs
3/4 cup sugar
½ teaspoon salt
1 teaspoon cinnamon
4 teaspoons pumpkin pie spice
1 box butter pecan cake mix Betty Crocker (15.25 ounces)
1 cup unsalted butter melted
1-1/2 cups chopped pecans
2 tablespoons packed brown sugar
Vanilla ice cream

Instructions

Preheat the oven to 350º Fahrenheit and grease a 9x13 pan with butter or cooking spray.
In a large bowl, whisk together the pumpkin, milk, eggs, sugar, salt, cinnamon and pumpkin pie spice until well blended. Make sure the eggs are fully incorporated.
Pour the pumpkin batter into the prepared pan.
Sprinkle the dry cake mix over the pumpkin.
Drizzle with the melted butter.
Sprinkle the pecans on top. Then sprinkle the brown sugar over the pecans.
Bake for 1 hour or until a knife inserted in the center comes out clean.
Check the cake at about 45 minutes while baking. If it is getting too brown, cover with foil for the remainder of baking.
Serve warm with ice cream or whipped cream.
Store any leftover cake covered in the refrigerator.

Notes

The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition