Easy Pumpkin Pecan Dump Cake
Easy Pumpkin Pecan Dump Cake
Ingredients
For the Pumpkin Base
- 29 ounces pumpkin puree
- 3 large eggs
- 1 cup light brown sugar, packed
- 12 fluid ounces evaporated milk
- 1 teaspoon pumpkin pie spice
For the Topping
- 1 box yellow cake mix, (15.25 ounce)
- 1 1/2 cups pecans, chopped
- 12 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
- 1 cup whipped cream, for serving, as needed
- 1 pint vanilla ice cream, for serving, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the pumpkin puree, large eggs, packed light brown sugar, evaporated milk, and pumpkin pie spice. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Pour the pumpkin mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 2 min
- 4
Evenly sprinkle the dry yellow cake mix over the pumpkin layer, ensuring it covers the entire surface.
⏱️ 2 min
- 5
Distribute the chopped pecans generously over the cake mix layer.
⏱️ 2 min
- 6
Arrange the cold, cubed unsalted butter evenly over the pecans and cake mix. The butter will melt and create a delicious, buttery crust during baking.
⏱️ 4 min
- 7
Bake for 50 to 60 minutes, or until the topping is golden brown, bubbly, and the pumpkin mixture is set. A knife inserted into the center should come out mostly clean.
⏱️ 50 min•🌡️ 350
- 8
Remove from the oven and let the dump cake cool slightly before serving. Serve warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Pumpkin Pecan Dump Cake
Ingredients
For the Pumpkin Base
- 29 ounces pumpkin puree
- 3 large eggs
- 1 cup light brown sugar, packed
- 12 fluid ounces evaporated milk
- 1 teaspoon pumpkin pie spice
For the Topping
- 1 box yellow cake mix, (15.25 ounce)
- 1 1/2 cups pecans, chopped
- 12 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
- 1 cup whipped cream, for serving, as needed
- 1 pint vanilla ice cream, for serving, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the pumpkin puree, large eggs, packed light brown sugar, evaporated milk, and pumpkin pie spice. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 5 min - 3
Pour the pumpkin mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 2 min - 4
Evenly sprinkle the dry yellow cake mix over the pumpkin layer, ensuring it covers the entire surface.
⏱️ 2 min - 5
Distribute the chopped pecans generously over the cake mix layer.
⏱️ 2 min - 6
Arrange the cold, cubed unsalted butter evenly over the pecans and cake mix. The butter will melt and create a delicious, buttery crust during baking.
⏱️ 4 min - 7
Bake for 50 to 60 minutes, or until the topping is golden brown, bubbly, and the pumpkin mixture is set. A knife inserted into the center should come out mostly clean.
⏱️ 50 min•🌡️ 350 - 8
Remove from the oven and let the dump cake cool slightly before serving. Serve warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream.
⏱️ 15 min