delicious pumpkin dump cake
When Fall arrives, we go all out and make all things pumpkin. Like this pumpkin dump cake. Made with delicious fresh pie pumpkin, but you can also use canned pumpkin, whichever works best for you.
If you are using fresh pie pumpkin, it will have more texture than the pureed pumpkin from a can.
Make sure to check the cake to make sure a toothpick comes out of the center clean, or it may taste a bit like soft sugar cookies on top, unless you like that.
We serve this cake with whipped cream or a scoop of ice cream.
1 cup pie pumpkin
1/2 cup evaporated milk
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoon pumpkin pie spice
yellow box cake mix
1 stick melted butter
1 cup pecan pieces
Preheat the oven to 350F.
In a larger (12 cup size) bowl, add the pie pumpkin, evaporated milk, brown sugar, eggs and spices and mix well.
Spray an 8×8 baking dish and then add the mix into the baking dish.
Take the yellow cake mix and pour over the pumpkin mix.
Pour the melted butter over the cake mix and sprinkle the pecans as evenly as possible over the top.
Place into the oven and bake for 1 hour or until the toothpick comes out clean.
Remove from the oven and enjoy your pumpkin dump cake.
- Preheat your oven
- Be sure to grease your pan to keep the cake from sticking
- This cake will not last long, everyone will eat it.
- Serve with a scope of pumpkin ice cream
- If you don’t like nuts, don’t put them on