Pumpkin Dump Cake Recipe
Simple and delicious Pumpkin Dump Cake preps in minutes. With all of these earthy flavors, it's perfect all fall long!
INGREDIENTS
- 1 (30-ounce) can pumpkin puree canned
- 1 (16-ounce) can evaporated milk
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1 cup sugar
- 4 eggs
- 2 teaspoon cinnamon
- 1 (15.25-ounce) package yellow cake mix
- 1 cup chopped pecans
- 3/4 cup butter
INSTRUCTIONS
- Preheat oven to 350°F.
- Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.
- Sprinkle cake mix and chopped pecans on top.
- Cut butter very thin and cover all over cake mix.
- Bake for 1 hour and serve warm with whipped cream. ENJOY!
NOTES
Leftovers: We like to serve this warm, but if you have leftovers, cover and store in the refrigerator for 2–3 days. Reheat in the microwave at 30-second intervals until warm.No Yellow Cake Mix on Hand? You can use a pumpkin spice cake mix instead or make your own homemade mix. To make your own, whisk together 2¼ cups all-purpose flour, 1½ cups sugar, 3½ teaspoons baking powder, 1 teaspoon salt and 4 tablespoons unsalted butter. Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix!
