Ingredients for Pumpkin Dump Cake
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 1 cup granulated sugar
- Dark Brown Sugar
- ½ teaspoon salt
- Cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Yellow Cake Mix
- 1 cup chopped pecans
- Butter
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How to Make Pumpkin Dump Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Mix until well blended.
- Pour mixture into a greased 9x13 inch baking pan.
- Sprinkle one (15.25 ounce) box yellow cake mix evenly over the pumpkin mixture.
- Top with 1 cup chopped pecans.
- Pour 1 cup (2 sticks) melted unsalted butter evenly over the pecans.
- Bake for 45-55 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving. Serve warm with whipped cream or Cool Whip, if desired.
- Store covered in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
148g
Fat
65g
Carbs
20g
