Description
Experience the ultimate cozy autumn treat with this effortless Pumpkin Pecan Dump Cake. This recipe combines the creamy, spiced goodness of pumpkin custard with a golden, buttery, and crunchy pecan-topped cake layer. It is the perfect stress-free dessert for harvest gatherings or quiet evenings at home, offering all the nostalgic flavors of a traditional pumpkin pie without the complex crust work.
Ingredients
1 can (29 ounces) pumpkin purée
1 cup evaporated milk
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (15.25 ounces) spice cake mix
1 cup unsalted butter, melted
1 1/2 cups chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, ginger, and cloves until smooth.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
Sprinkle the dry spice cake mix evenly over the pumpkin layer.
Top the cake mix with the chopped pecans.
Drizzle the melted butter evenly over the entire surface, ensuring all cake mix is moistened.
Bake for 45 to 55 minutes, or until the center is set and the top is golden brown.
Allow the cake to cool for at least 15 minutes before serving warm.
Notes
Serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for added decadence. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You may reheat individual portions in the microwave.
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg