Pumpkin Dump Cake Recipe
—·American
Ingredients
- 29-30 ounces pumpkin puree (822-850 grams (1 large can))
- 12 ounces evaporated milk (340 grams (1 can))
- ¾ cup brown sugar (160 grams)
- 2 teaspoons pumpkin pie spice (6 grams)
- ½ teaspoon kosher salt
- 3 large eggs (150 grams)
- 15.25 ounces yellow cake mix (432 grams (1 box))
- 1 cup chopped pecans (114 grams)
- ½ cup unsalted butter (113 grams, melted (1 stick))
Instructions
9 steps
- 1
Preheat oven to 350°F.
- 2
Whisk the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and salt together until smooth.
- 3
Combine
- 4
Add in the eggs and whisk until combined.
- 5
Pour the pumpkin mixture into the bottom of a greased 9x13-inch baking pan.
- 6
Sprinkle the cake mix over the pumpkin mixture. Then, sprinkle the pecans over the cake mix.
- 7
Drizzle the melted butter evenly over the cake mix.
- 8
Bake in the oven for 50-55 minutes. Check the cake at 30 minutes and cover with foil if it’s beginning to brown.
55 min - 9
Serve with whipped cream or a scoop of ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
Progress
0 / 9 steps
Nutrition
Per serving (based on 12 servings)
Calories
396cal
Protein
7.0g
Carbs
53.0g
Fat
19.0g
Fiber
3.0g
Sugar
34.0g
Sodium
415mg
Saturated Fat
8.0g
