I love pumpkin dump cake. There are lots of different variations of this popular recipe out there but I think this is the easiest one to remember and make! Sprinkle the butter over the cake mix evenly for the crunchiest topping. Delicious served cool with whipped cream.
Ingredients
- 1 , 29 ounce
- 1 , 12 fluid ounce
- 3 large eggs
- 0.5 cups packed brown sugar
- 0.5 cups white sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 , 15.25 ounce
- 0.5 cups coarsely chopped pecans
- 0.5 cups melted butter
Instructions
-
1
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
-
2
Combine pumpkin, evaporated milk, eggs, and both sugars in a large bowl. Stir in cinnamon, ginger, cloves, and salt. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle pecans over cake mix. Drizzle melted butter over the top.
-
3
Bake in the preheated oven until the edges are lightly browned, about 50 to 60 minutes. Allow to cool.
-
4
Serve and enjoy!
Nutrition Facts
Per serving
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