Easy Pumpkin Dump Cake (Print Version)

Layers of spiced pumpkin, cake mix, and buttery pecans baked into a delicious fall dessert that's effortless to prepare.

# Ingredients:

01 - 1 can (15 oz) pumpkin purée

02 - 1 can (12 oz) evaporated milk

03 - 3 large eggs

04 - 1 cup sugar

05 - 1 tsp ground cinnamon

06 - ½ tsp ground nutmeg

07 - ½ tsp ground ginger

08 - ½ tsp salt

09 - 1 box yellow cake mix

10 - 1 cup (2 sticks) melted butter

11 - ½ cup chopped pecans (optional)

01 - Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

02 - In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.

03 - Pour the mixture into the greased baking dish. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.

04 - Drizzle melted butter over the cake mix, ensuring as much surface as possible is covered. Sprinkle with chopped pecans if desired.

05 - Bake for 50–55 minutes or until golden brown and the center is set. Allow to cool slightly before serving.

06 - Serve warm, optionally with whipped cream or vanilla ice cream.

01 - Use a spice cake mix for added warmth.

02 - Swap pecans for walnuts or crushed gingersnaps for a different texture.

03 - Add a caramel swirl before baking for extra sweetness.