Pumpkin Dump Cake

A layered pumpkin dump cake baked in a 9x13 pan with cake mix, pecans, and a buttery topping.

By @bellyfullblog

Original recipe source

Cook time: 55 minutes

Servings: 12

Ingredients

• 0 nonstick spray (amount not specified) Creator did not specify an amount
• 29 oz canned pumpkin purée see note
• 12 oz evaporated milk not sweetened condensed milk
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 3 whole eggs large
• 2 tsp pumpkin pie spice
• 0.5 tsp salt
• 13.25 oz yellow cake mix box
• 0.5 cup pecans toasted, finely chopped
• 1 cup butter melted
• 0 whipped cream (amount not specified) Creator did not specify an amount
• 0 cinnamon (amount not specified) Creator did not specify an amount

Instructions

1. Preheat the oven to 350°F and grease a 9x13 pan with nonstick spray. Oven is preheated and the pan is greased.
2. In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and salt until smooth. Pour the pumpkin mixture into the prepared pan. The filling is smooth and in the pan.
3. Sprinkle the cake mix evenly over the pumpkin mixture, then add the pecans. The top is covered with cake mix and pecans.
4. Drizzle the melted butter evenly over the surface and bake for 55 to 60 minutes, until golden brown. If the topping browns too quickly, tent foil over the top near the end of baking. The top is golden brown and the cake is baked through.
5. Let stand for at least 30 minutes before slicing so it can set up. The cake has rested and set.
6. Serve portions with whipped cream and a little cinnamon dusting. Ready to serve.