Ingredients
- 2 cans (15 ounce) pumpkin puree
- 1 cup sugar
- 1 can (12 ounces) evaporated milk
- 3 eggs
- 4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 3/4 cup butter, melted
- 1 cup pecans, chopped
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Pumpkin Dump Cake
Time: 20 minutes prep, 55 minutes cook
Servings: 12 servings
Directions
- Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt in mixing bowl. Beat well. Pour into a greased and floured 9 x 13 pan. Sprinkle cake mix evenly over the pumpkin mixture and then top with the pecans. Pour the melted butter over the cake mix layer covering the entire pan as evenly as you can. Bake at 350 degrees for 55 minutes.
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Summary
November finds us at Carolina HeartStrings putting a twist on old favorite Thanksgiving dishes and nothing says “old favorite” like pumpkin pie! The Husband is a cake lover so I decided to try my hand at a dump cake since Alessa’s recipe for blueberry cream cheese dump cake looked so delicious! In the words of The Husband . . . “this is so much better than pumpkin pie.” This is an easy recipe that is a new Thanksgiving favorite!
Reviews
November 16, 2012
Looks good and easy. Will send pic after I make it today.
MyraI've cooked/tasted this recipe!
November 21, 2017
This was a universal "thumbs up" at a potluck today, and several requested the recipe. It's a nice marriage of pumpkin pie and spice cake. The only changes I made were substituting walnuts for pecans, and adding whipped cream as a topping on the side - scrumptious! NOTE: With the milk and egg content of the bottom layer, I'd recommend refrigerating leftovers - if there are any at all!I've cooked/tasted this recipe!This is a variation
