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Pumpkin Pecan Dump Cake!

Ingredients

  • 29 oz can or two 15 oz pumpkin purée
  • 1 cup granulated sugar
  • 12 oz can evaporated milk
  • 3 large eggs - beaten
  • 1 1/2 Tablespoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box Pillsbury Golden Butter cake mix
  • 1 cup pecan pieces
  • 3/4 cup 1 1/2 sticks butter - melted
  • 2 Tablespoons cinnamon sugar

Instructions

  • Preheat oven to 350°.
  • Spray a 9x13 pan with a non-coating spray like Pam and set aside.
  • In a large mixing bowl, add the pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt. Mix well until all ingredients are well incorporated.
  • Pour the pumpkin mixture into your 9x13 pan.
  • Sprinkle the dry butter cake mix on top of the batter.
  • Top off with a sprinkling of the pecans on top of the cake mix.
  • Pour the melted butter on top of the pecans.
  • Sprinkle a light dusting of cinnamon sugar on top of the melted butter.
  • Bake at 350° for 50-55 minutes.
  • Allow to cool for 15 minutes before cutting into squares.
  • ENJOY!!

Serve with whipped cream and a dash of cinnamon or vanilla ice cream!