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Pumpkin Pie Dump Cake

VegetarianOvenDiner-Style

Time: 1 hour

Yield: 12 servings

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About

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!

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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 9x13-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.

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