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Dessert for 14

Pumpkin Spice Dump Cake

Pumpkin custard bakes under yellow cake mix, pecans, and butter until the center sets and the topping turns golden.

$0.91per serving $
80 minstart to table
14servings

AmericanVegetarianBudgetDessertsFall

Ingredients

  • 1 cans (29 oz) pumpkin puree
  • 4 eggs
  • 12 oz can. evaporated milk
  • 1 cup packed light brown sugar
  • 1/2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp each ground ginger
  • 1/4 tsp each ground cloves
  • 1 boxs yellow cake mix
  • 1 cup chopped pecans
  • 12 tbsp salted butter

Steps

  1. Heat the oven to 350 F and grease a 9-by-13-inch baking pan with cooking oil.
  2. Whisk the pumpkin, eggs, evaporated milk, brown sugar, vanilla, cinnamon, ginger, and cloves in a large bowl.
  3. Pour the pumpkin mixture into the prepared pan and spread the dry cake mix evenly over it.
  4. Scatter the pecans over the cake mix and drizzle the melted butter across the top.
  5. Bake for 55 to 60 minutes, until the center is set and the eggs are fully cooked.
  6. Cool the cake in the pan for 15 minutes before cutting.

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