Pumpkin Dump Cake
Servings 12 -15
Ingredients
- 4 large eggs room temperature, beaten
- 1 can 15 oz pure pumpkin not pumpkin pie mix/filling
- 1 can 12 oz evaporated milk
- 1 ½ cups granulated sugar
- 2 teaspoons pumpkin pie spice ** see notes
- 1 teaspoon salt
- 1 box 15.25 oz cake mix, butter golden or yellow
- 1 cup pecans chopped
- 1 cup 2 sticks unsalted butter melted
Serving
- Whipped cream
- Cinnamon
- Vanilla ice cream
- Caramel topping
- Pecans chopped
Instructions
- Preheat oven to 350 degrees F
- Spray 13x9 baking dish with non-stick cooking spray
- In a large bowl, combine eggs, pumpkin, evaporated milk, sugar, spice and salt until well combined
- Pour pumpkin mixture into baking dish
- Sprinkle with dry cake mix
- Chop pecans and spread evenly over cake mix
- Melt butter in microwave safe bowl and drizzle over nuts
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean
- Serve warm or room temperature with whip cream or ice cream if desired
- Store leftovers in airtight container in refrigerator
Notes
Pumpkin Pie Spice - you can substitute cinnamon for the pumpkin pie spice or a combination of cinnamon and nutmeg