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!
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
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
