Pumpkin Dump Cake Recipe
Super easy pumpkin dump cake recipe made in one pan, flavored with warm fall spices and topped with pecans for a bit of crunch.
Servings: 8 Servings
Calories: 461kcal
Ingredients
- 425 g pumpkin puree , canned
- 340 g evaporated milk
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 3 eggs
- 423 g vanilla cake mix
- ¾ cup melted butter
- ¾ cup pecans , chopped
Instructions
- Preheat the oven to 180C / 350 F and grease a 9×13 inch baking pan with butter or oil.
- In a large bowl, mix the evaporated milk, pumpkin puree, and both white and brown sugar well until the sugar dissolves.
- Mix in the eggs and pumpkin pie spice, then pour the mixture into the prepared baking pan.
- Scatter the cake mix powder evenly on top and then the chopped pecans.
- Pour the melted butter evenly over the top and bake for 45-50 minutes until the top is golden brown.
- Leave it to cool for 5-10 minutes and then serve warm.
Notes
I keep leftovers in the fridge for 2-3 days.
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 79g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 442mg | Potassium: 352mg | Fiber: 3g | Sugar: 55g | Vitamin A: 8464IU | Vitamin C: 3mg | Calcium: 270mg | Iron: 3mg