I’m on a pumpkin recipe roll right now! I seriously can’t get enough of yummy pumpkin desserts. Call it being 9 months pregnant, or maybe I just have the autumn bug – either way, I must. eat. pumpkin. This week I made a pecan and pumpkin dump cake!
This pumpkin “dump cake” is super easy to make, and so yummy. I’m actually not sure if cake is the right word for it. The bottom is like pumpkin pie – very smooth and custardy, while the top is crunchy, buttery, and rich.
My husband doesn’t like cake at all, but he loved this pumpkin dessert. I’m almost reticent to even call it “dump cake,” because that term just sounds so…yucky. My husband took the leftovers to work, and he asked me what he should call it. I told him to just tell everybody it’s pumpkin pie cake.
- 1 box yellow cake mix
- 1 can (15 oounces) pumpkin puree (not pumpkin pie mix)
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups pecans (I left mine whole, but you can chop them off if you want)
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- Heat your oven to 350 degrees F.
- Grease or line the bottom of a 9″ x 13″ pan.
- Thoroughly combine canned pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
- Pour pumpkin mixture into the greased pan.
- Sprinkle the dry cake mix over the pumpkin mixture and top with pecans.
- Combine melted butter and vanilla and drizzle mixture over the cake mix, ensuring all the cake mix becomes saturated.
- Bake 55-60 minutes or until an inserted toothpick comes out clean.