Print

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Pumpkin Dump Cake

This easy to make, crowd-pleaser recipe goes a long away (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like.

Yield: 9-12 1x
Prep: 15 minutesCook: 55 minutesTotal: 1 hour 10 minutes
Units:
Scale:

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can non-fat evaporated milk
  • 1 cup white sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 box yellow cake mix
  • 1/2 cup (1 stick) butter, melted
  • 1 cup chopped pecans

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Preheat oven to 350°F.
  2. Grease and sprinkle a little flour all over a 9×13 inch baking dish.
  3. In large bowl, mix together pumpkin, evaporated milk, sugar and seasonings Then, beat one egg in at a time to the pumpkin mixture.
  4. Pour mixture into the prepared baking dish.
  5. Sprinkle cake mix all over the top of the pumpkin mixture (use all of it).
  6. Sprinkle pecans over cake mix.
  7. Drizzle melted butter all over the top.
  8. Bake 40 minutes with foil loosely over the top (to prevent pecans from burning). Remove foil and bake 15 more minutes.
  9. Let cool for a few hours. Serve with whipped cream. It can safely sit out for 2 hours after it’s cooled, but then store in the refrigerator.
© Author: Thriving Home
Cuisine: American Method: Baking