Description
Discover how to make a delightful pumpkin pecan ‘dump cake’ with minimal effort. This recipe combines warm autumn spices with crunchy pecans for a perfect dessert.
Ingredients
1 (15.25 oz) box Yellow Cake Mix
1 (15 oz) can Canned Pure Pumpkin (not pie filling)
1 (12 oz) can Evaporated Milk
3 Large Eggs
1/2 cup Granulated Sugar
1 teaspoon Ground Cinnamon
1 cup Chopped Pecans (divided)
1/2 cup (1 stick) Unsalted Butter (melted)
1/4 cup Brown Sugar (packed, for streusel)
2 tablespoons All-Purpose Flour (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and dust a 13×9 inch baking pan.
In a large mixing bowl, combine the yellow baking blend with the pureed gourd, evaporated dairy product, and large eggs. Beat until just smooth.
Stir in the granulated sweetener and ground baking spice. Mix until well incorporated.
Pour the mixture into the prepared pan. Evenly scatter half of the chopped pecan nuts over the surface.
Prepare the crumbly streusel topping.