Pumpkin Dump Cake
"This is a very good Thanksgiving dessert."
photo by KareBear506
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 16 ounces pumpkin puree
- 13 ounces evaporated milk
- 2 teaspoons pumpkin pie spice
- 4 eggs
- 1 1⁄2 cups sugar
- 18 1⁄2 ounces yellow cake mix
- 1 cup butter, melted
- 1 cup pecans, chopped
directions
- Mix pumpkin, evaporated milk, spice, eggs and sugar. Pour into ungreased 9x13 pan. Sprinkle with dry cake mix. Next sprinkle with melted butter. Top with pecans.
- Bake at 350 degrees for 40-45 minutes or until firm. May take a little longer.
Questions & Replies
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Can this sit on the counter or does it need refridgerated?
Reviews
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We love this recipe! I make it several times during the autumn season and always get rave reviews. I've reduced the sugar to 3/4 cup and reduced the butter to 1/2 cup and still get great results. To make the cake prettier, I've cut the butter into the cake mix and stirred in the pecans before spreading over the pumpkin topping.<br/>Thanks for sharing this simple, wonderful dessert. -
Try using very cold butter and a vegetable peeler. The butter goes on in long thin peels for even coverage. I'm trying the butter cut into the cake mix method today. Merry Christmas.
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I melted butter and mixed with the dry cake mix and it didn't turn out as good as pouring the melted butter over the cake mix on the dump cake.
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i used a spice cake mix and drizzled with caramel when it came out of the oven and served with whip cream.
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This was very good except I thought there was too much cake on the top and was very buttery. Next time I think I would only use half a cake mix and half the butter for the topping. Other then this, we thought the filling was wonderful. Will try again with the changes. Thanks wwltmom!
see 9 more reviews
Tweaks
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I made it in a smaller pan because that was what I had. Added 15 - 20 minutes cook time and it was perfect. Family is 50/50 on the nuts so I excluded them and did a cinnamon sugar coating on the top (snickerdoodle flavor). I used a full 29 ounce can of pumpkin because I didn't want to waste it and it made the pumpkin flavor stand out.
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Used less butter and sugar, squash for pumpkin puree.
