Another wonderful entry into the dump cake tradition, but this one comes with a twist! Pumpkin Pie Dump Cake combines cake and pie for a delicious dessert effect, and you’ll be in love with it from the first bite! The pumpkin pie filling is just as creamy and distinctly-flavored as you know it can be, but it gets topped with a warm and inviting spice cake and a collection of crunchy, buttery pecans. Mmmm, don’t wait to dive into this Pumpkin Pie Dump Cake!
Ingredients
- 1 (29-ounce) can pumpkin purée
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 (15.25-ounce) package spice cake mix
- 1/2 cup pecans, coarsely chopped
- 1 cup butter, melted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch pan.
Step 3 –In a large bowl, add the pumpkin purée, the evaporated milk, the eggs, the brown sugar, and the white sugar and stir to combine.
Step 4 –Stir the cinnamon, the ginger, the cloves, and the salt into the pumpkin mixture.
Step 5 –Pour the pumpkin mixture into the prepared pan.
Step 6 –Sprinkle the dry cake mix evenly over the pumpkin mixture.
Step 7 –Sprinkle the pecans over the cake mix.
Step 8 –Drizzle the melted butter over the top of the pecan layer.
Step 9 –Bake until the edges are lightly browned, about 50 minutes-1 hour.
Step 10 –Allow the cake to cool.
Step 11 –Serve.
