Pumpkin Dump Cake

Anita Hoffman Recipe

By Anita Hoffman scent4U

Spiced pumpkin filling is put in a pan, and then topped with cake mix and pecans. Easy to make and a great fall dessert. Yummy!


Recipe Rating:
 2 Ratings
Serves:
12-16
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 can(s)
29 ounce pumpkin
3
eggs
1/2 c
brown sugar, firmly packed
1/2 c
white sugar
1 can(s)
12 ounce evaporated milk
1 tsp
cinnamon
1/2 tsp
salt
1 pkg
spice cake mix
1 c
chopped pecans
1 c
butter, melted
1/2 tsp
ginger (optional)
1/4 tsp
cloves (optonal)

Directions Step-By-Step

1
In a large bowl, combine pumpkin, eggs, brown sugar, white sugar and evaporated milk. Stir in cinnamon, ginger, cloves and salt.
2
Pour into a greased 9 X 13 inch pan.
3
Sprinkle dry cake mix evenly over the pumpkin filling.
4
Drizzle melted butter over everything, making sure all the dry cake mix is covered.
5
Sprinkle pecans over everything.
6
Bake at 350 degrees for 50-60 minutes. Cool on wire rack.
Serve with whipped cream or ice cream.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American