It’s as cute as it is delicious! The Punkin Dump Cake is filled with a creamy pumpkin filling, spiced with all the delicate, warming flavors of fall. On top is a tender yellow cake, sweet and moist, and with crunchy pecans baked right in. It’s a celebration of the season with barely any effort required, but with all the tasty rewards! It’s time to put Punkin Dump Cake on your table and make this season sweet!
![image 20761](https://exactlyhowlong.b-cdn.net/wp-content/uploads/2024/06/image-20761.png)
Ingredients
- flour, to taste, for dusting the pan
- 1 (29-ounce) can pumpkin purée
- 16 ounces evaporated milk
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1 cup sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 (15.25-ounce) package yellow cake mix
- 1 cup pecans, chopped
- 3/4 cup butter, thinly sliced
- whipped cream, optional, to taste, store-bought or homemade, for serving
![image 20765](https://exactlyhowlong.b-cdn.net/wp-content/uploads/2024/06/image-20765.png)
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish and then, using the flour, lightly dust the greased dish.
Step 3 –In a large bowl with an electric hand mixer, add the pumpkin purée, the evaporated milk, the ginger, the cloves, the sugar, the eggs, and the cinnamon and mix until well-combined.
Step 4 –Evenly pour the batter mixture into the prepared baking dish.
Step 5 –Evenly sprinkle the cake mix and the chopped pecans over the top of the batter mixture.
Step 6 –Evenly add the butter slices all over the top of the cake mix-pecan layer.
Step 7 –Bake until the cake mix is cooked through, about 1 hour
Step 8 –Serve warm topped with the whipped cream