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Pumpkin dump cake with a golden yellow cake mix topping, dotted with pecans, over a moist pumpkin puree layer.

Pumpkin Dump Cake with Pecans

Pumpkin puree and spice with yellow cake mix and pecans bake into a pumpkin dump cake, ready in 70 minutes for 12 servings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method

Ingredients
  

  • 2 pure pumpkin puree 15 ounce cans
  • 1 cup sugar 200 g
  • 1 tablespoon pumpkin spice seasoning
  • 4 large eggs
  • 12 fluid ounces evaporated milk
  • 1 teaspoon pure vanilla extract
  • 1 package yellow cake mix about 15.25 oz / 432 g
  • 1 cup chopped pecans about 4 oz / 113 g
  • 1 cup butter 2 sticks / 8 oz / 227 g

Method
 

  1. Heat oven to 350°F (175°C). Coat a 9x13-inch baking pan with grease.
  2. In a big bowl, whisk together pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract until smooth.
  3. Transfer the pumpkin blend into the greased pan. Evenly scatter the dry cake mix on top.
  4. Evenly distribute the chopped pecans over the cake mix layer.
  5. Cut the butter into thin slices and lay them evenly across the top of the mixture.
  6. Bake at 350°F (175°C) for 1 hour, until set and golden brown.
  7. Let cool briefly before serving. Serve warm with optional ice cream or whipped cream.