Easy Pumpkin Dump Cake with Pecans Recipe

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) can evaporated milk
• 3 large eggs
• 1 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 1 (15.25-ounce) box yellow cake mix
• 1 cup pecans, chopped
• 1/2 cup butter

Instructions

1. 1

   Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.

2. 2

   Prepare Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice. Whisk together until the mixture is smooth and well blended.

3. 3

   Pour Mixture Into Baking Dish: Pour the pumpkin mixture into a greased 9×13-inch baking dish, spreading it out evenly.

4. 4

   Add Cake Mix Topping: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir; this will create a layered effect.

5. 5

   Add Pecans and Butter: Sprinkle the chopped pecans evenly over the cake mix. Then, cut the butter into small pieces and distribute them over the pecans and cake mix to help create a golden crust.

6. 6

   Bake the Cake: Place the baking dish in the preheated oven and bake for 50 to 60 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

7. 7

   Cool and Serve: Allow the cake to cool for about 15 minutes before serving. This lets the filling set slightly for easier slicing and enhances the flavors.