Description

Pecan Pumpkin Dump Cake is a simple and indulgent dessert with layers of sweet pumpkin, crunchy pecans, and a buttery cake topping. Perfect for fall and the holidays, this easy-to-make treat is a crowd-pleaser that combines comforting flavors and textures in every bite.

Ingredients

15 oz canned pumpkin (not pumpkin pie filling)

12 oz evaporated milk

3 large eggs

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

1 tsp pumpkin pie spice

1 box butter pecan cake mix (or yellow/spice cake mix)

1/2 cup melted butter

1/2 cup chopped pecans

2 tbsp brown sugar

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice.
Pour the pumpkin mixture into the prepared pan. Sprinkle the dry cake mix evenly over the pumpkin.
Drizzle the melted butter on top and sprinkle with pecans and brown sugar.
Bake for 1 hour, or until the cake is set and a knife inserted in the center comes out clean. If the top is getting too brown, cover with foil and bake the remaining time.
Let the cake cool before serving. Serve with whipped cream or vanilla ice cream.

Notes

Feel free to use any flavor of cake mix you prefer, such as yellow, white, or spice cake.

Add extra fall spices like nutmeg, ginger, or cloves for more flavor.

You can substitute the pecans with walnuts, almonds, or your favorite nuts.