Pumpkin Pecan Dump Cake
A warm and cozy dessert combining creamy pumpkin, crunchy pecans, and warm spices, perfect for fall gatherings.
Ingredients
Main Ingredients
- 2/3 cup canned pumpkin purée
- 1 cup yellow cake mix
- 3/4 teaspoon pumpkin pie spice
- 1/2 cup evaporated milk
- 1/4 cup brown sugar
- 1 large egg
- 4 tablespoons salted butter, thinly sliced
- 1/4 cup pecan chips or finely chopped pecan halves
Serving Suggestions
- optional Whipped cream or vanilla ice cream
Instructions
Preparation
- Preheat your oven to 350°F and spray a 6-inch cake pan with baking spray.
- In a large bowl, whisk together the creamy pumpkin purée, evaporated milk, brown sugar, and egg until the mixture becomes velvety smooth.
- Pour this luscious concoction into the prepared cake pan.
- Evenly sprinkle the yellow cake mix over the pumpkin layer, and then generously add the pecan chips.
- Scatter the thinly sliced butter over the pecans.
Baking
- Place the pan in your preheated oven and bake for 45 minutes, or until the top is beautifully golden brown and the filling is set.
Serving
- Serve warm with a scoop of creamy vanilla ice cream or drizzled with whipped cream.
Notes
Avoid overbaking to prevent a dry texture. Use room temperature ingredients for the best blending.