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Pumpkin Dump Cake

A delightful and easy dessert that fills your kitchen with the warm aroma of fall spices and sweet pumpkin, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

Pumpkin Base
  • 1 can pumpkin puree This creamy base adds natural sweetness and a lovely velvety texture.
  • 1 cup sugar Feel free to experiment with brown sugar for a deeper flavor.
  • 1 teaspoon pumpkin spice Blend of cinnamon, nutmeg, ginger, and allspice brings delightful aroma.
  • 1/2 teaspoon salt Enhances the sweetness and balances the flavors.
  • 1 cup evaporated milk Creates a rich, creamy consistency.
Cake Topping
  • 1 box yellow cake mix Secret to an easy yet scrumptious topping.
  • 1/2 cup melted butter Creates that perfect crunchy topping.
  • 1 cup chopped pecans Adds crunch and nutty flavor.
For Serving
  • as needed whipped cream A dollop brings everything together.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the pumpkin puree, sugar, pumpkin spice, salt, and evaporated milk. Whisk together until silky smooth.
  3. Pour the pumpkin mixture into a greased 9x13 inch baking dish.
  4. Sprinkle the dry cake mix evenly over the pumpkin mixture.
  5. Drizzle the melted butter over the dry cake mix, then sprinkle with chopped pecans.
  6. Bake for 50-60 minutes until the top is golden brown and a toothpick comes out clean.
  7. Let it cool slightly, then serve warm with whipped cream.

Notes

Use fresh spices for better flavor, don’t overmix, and serve warm.