Description
This Pumpkin Dump Cake recipe is a delightful Fall dessert that brings together the warm flavors of pumpkin, spices, and pecans in a simple and delicious treat. Made with pumpkin puree, spice cake mix, and a buttery pecan topping, this easy dessert is perfect for any autumn gathering.
Ingredients
Pumpkin Filling:
- 2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix)
- 4 large eggs, room temperature
- 12 ounce can evaporated milk
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice blend
- 2 teaspoons cinnamon
Spice Cake Topping:
- 15.25 ounce box Spice Cake mix (such as Duncan Hines brand)
- 1½ cups chopped pecans
Butter and Milk Mixture:
- 1 cup unsalted butter, melted
- ½ cup whole milk
Instructions
- Preheat Oven: Preheat the oven to 350°F. Grease a 9×13 baking dish with baking spray.
- Mix Pumpkin Filling: In a large bowl, combine pumpkin puree, eggs, evaporated milk, sugar, vanilla extract, pumpkin spice blend, and cinnamon until smooth.
- Prepare the Base: Pour the pumpkin filling into the prepared baking dish and spread it evenly.
- Add Topping: In a separate bowl, mix the spice cake mix and pecans. Sprinkle this mixture over the pumpkin filling.
- Drizzle Butter: In another bowl, combine melted butter and milk. Drizzle this over the dry cake mix layer.
- Bake: Bake for about 1 hour until the top is golden and the center is set.
Nutrition
- Serving Size: 1 slice
- Calories: 555 kcal
- Sugar: 35g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg
