Description
Indulge in a velvety, decadent autumn treat that perfectly balances earthy pumpkin with warm, aromatic spices. This foolproof dump cake simplifies the baking process by utilizing a layering method, resulting in a moist, pudding-like base topped with a buttery crumble of yellow cake mix and crunchy toasted pecans. Ideal for cozy evenings, family gatherings, or whenever you need a reliable, stress-free dessert that delivers gourmet flavor in every single bite.
Ingredients
15 oz canned pure pumpkin
12 oz evaporated milk
4 large eggs
1 cup granulated white sugar
5 tsp pumpkin pie spice
1/2 tsp salt
15.25 oz yellow cake mix
1/2 cup unsalted butter, melted
1 cup chopped pecans
Instructions
Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
Whisk together the pumpkin, evaporated milk, and eggs in a large bowl until smooth.
Add the sugar, pumpkin pie spice, and salt; stir thoroughly.
Mix half of the dry cake mix into the pumpkin batter until well incorporated.
Pour this mixture into the prepared baking dish.
Sprinkle the remaining dry cake mix evenly over the top.
Drizzle the melted butter over the cake mix layer.
Top with the chopped pecans.
Bake for 60 minutes or until the center is set.
Cool slightly before serving.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling. Toast the pecans before adding them to the top for an enhanced nutty crunch. Storage: Keep covered in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg