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–+ servings

Pecan Pumpkin Dump Cake

A simple baked pumpkin dessert with spiced cake mix and buttery pecans. This pumpkin dump cake comes together in minutes and tastes like fall.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 (29-ounce) can pure pumpkin puree not pumpkin pie filling
  • 1 (12-fluid ounce) can evaporated milk
  • 3 large eggs
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 (15.25-ounce) package spice cake mix
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup butter, melted

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, and granulated sugar until smooth. Stir in the cinnamon, ginger, salt, and cloves. Pour the mixture into the prepared baking dish. Sprinkle the dry spice cake mix evenly over the top, then scatter the chopped pecans over the cake mix. Drizzle the melted butter evenly over the entire surface.
  3. Bake in the preheated oven until the top is golden and the filling is set, 50 to 60 minutes. Let the cake cool in the pan on a wire rack before serving.

Nutrition

Calories: 400kcalCarbohydrates: 60gProtein: 7gFat: 16gSaturated Fat: 7gCholesterol: 75mgSodium: 320mgFiber: 2gSugar: 40g

Notes

Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
No spice cake mix on hand? Substitute yellow cake mix and add 2 teaspoons pumpkin pie spice to the dry mix.
To make ahead, assemble the unbaked cake in the pan, cover, and refrigerate overnight, then bake as directed, adding 5 to 10 minutes if needed.
Sprinkle the cake mix evenly to avoid clumps and dry spots after baking.
Drizzle the butter in a zigzag pattern so it covers more surface area and helps the topping brown evenly.
Store leftovers in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 20 to 30 seconds.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

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