Description
This delicious, EASY PUMPKIN DUMP CAKE has all the fall go-to flavors – pumpkin, pecan and cinnamon! This cake dessert is so easy to make it will become your favorite go-to fall dessert!
Ingredients
- 4 large eggs, room temperature, beaten
- 1 can (15 oz) pure pumpkin, not pumpkin pie mix
- 1 can (12 oz) evaporated milk
- 1 ½ cups granulated sugar
- 2 teaspoons pumpkin pie spice ** see notes
- 1 teaspoon salt
- 1 box (15.25 oz) cake mix, butter golden or yellow
- 1 cup pecans, chopped
- 1 cup (2 sticks) unsalted butter, melted
For Toppings:
- whipped cream
- cinnamon
- vanilla ice cream
- caramel topping
- pecans, chopped
Instructions
- Preheat oven to 350 degrees F
- Spray 13×9 baking dish with non-stick cooking spray
- In a large bowl, combine eggs, pumpkin, evaporated milk, sugar, spice and salt until well combined
- Pour pumpkin mixture into baking dish
- Sprinkle with dry cake mix
- Chop pecans and spread evenly over cake mix
- Melt butter in microwave safe bowl and drizzle over nuts
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean
- Serve warm or room temperature with whip cream or ice cream if desired
- Store leftovers in airtight container in refrigerator
Notes
You can substitute cinnamon for the pumpkin pie spice or a combination of cinnamon and nutmeg