Ingredients for Dawn's Pumpkin Pecan Dump Cake
- Pumpkin Puree
- Evaporated Milk
- 2 large eggs
- 1 cup granulated sugar
- Salt
- Cinnamon
- Yellow Cake Mix
- 1 cup pecan halves
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
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How to Make Dawn's Pumpkin Pecan Dump Cake
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In the prepared pan, combine the pumpkin puree, eggs, sugar, spices, and vanilla extract. Mix well.
- Sprinkle the pecans evenly over the pumpkin mixture.
- In a separate bowl, combine the flour, brown sugar, butter, and baking powder. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Evenly sprinkle the crumble topping over the pecans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
196g
Fat
86g
Carbs
26g
