Description
This spiced pumpkin dump cake recipe with brown sugar and crunchy pecans is an easy dessert for your Thanksgiving dinner.
Ingredients
Scale
- 1 large can pumpkin puree (29–30 oz)
- 1 can evaporated milk (12 oz)
- 4 large eggs
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix 15.25 ounces
- 1 cup chopped pecans
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 350°F
- Spray a 13 by 9-inch baking dish with non-stick cooking spray or grease with butter.
- In a large mixing bowl whisk together pumpkin, evaporated milk, eggs, white sugar, brown sugar, vanilla extract, pumpkin pie spice and salt. Whisk several minutes until well combined.
- Pour pumpkin mixture into prepared baking dish, using a spatula gently spread out evenly.
- Cut one corner from the cake mix package and gently pour the mixture evenly over pumpkin mixture layer in pan.
- Using your hand gently spread the cake mix out even (being careful not to submerge it into the pumpkin mixture).
- Next, sprinkle pecan pieces over cake mix layer then drizzle the melted butter on top, trying to make sure it’s evenly dispersed.
- Bake in oven for 50-55 minutes, until pumpkin filling is almost set. Check after 30 minutes, if the top is starting to brown, cover with tin foil.
- Transfer to wire rack to cool for 1 hour before cutting into cleaner slices. Serve with a dollop of whipping cream and a dash of cinnamon.
Nutrition
- Serving Size: 1 slice
- Calories: 266
- Sugar: 24 g
- Sodium: 224 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 62 mg
