Recipe Cheat Sheet

Pumpkin Dump Cake

12 servings · prep 10 min · total 65 min

Preheat oven to 350°F
Grease a 9x13-in pan
1 (15-oz) can pumpkin pureewhisk smooth and pour into pansprinkle evenly over, do not stirdrizzle overscatter overbake 350°F 50 to 60 min until golden and the center barely jiggles
1 (12-oz) can evaporated milk
3 large eggs
1 cup sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1 (15.25-oz) box yellow or spice cake mix, dry
3/4 cup butter, melted
1 cup pecans, chopped
Recipe Cheat Sheet
Card image

Pumpkin Dump Cake, written out

Makes 12 servings. Prep 10 min, cook 55 min, ready in 1 hr 5 min.

Ingredients

  • 1 (15-oz) can pumpkin puree
  • 1 (12-oz) can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 (15.25-oz) box yellow or spice cake mix, dry
  • 3/4 cup butter, melted
  • 1 cup pecans, chopped

Before you start

  • Preheat oven to 350°F.
  • Grease a 9x13-in pan.

Directions

  1. Whisk smooth and pour into pan: pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, salt.
  2. Sprinkle evenly over, do not stir: step 1, yellow or spice cake mix.
  3. Drizzle over: step 2, butter.
  4. Scatter over: step 3, pecans.
  5. Bake 350°F 50 to 60 min until golden and the center barely jiggles: step 4.

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