Pumpkin Pecan Dump Cake
Pumpkin Pecan Dump Cake is easy to make with a creamy custard-like pumpkin layer & buttery cake topped with pecans!
Servings: 12 servings
Calories: 444kcal
Ingredients
- 2 cups Pumpkin Pie Mix
- 12 oz Evaporated Milk
- ¼ cup Brown Sugar
- 2 Large Eggs
- 15.25 oz Yellow Cake Mix
- 1 cup Butter melted
- 1 cups Chopped Pecans
Instructions
- Prep: Preheat your oven to 350℉ and spray a 9x13 pan with non stick spray. Set aside.
- Batter: In a large mixing bowl, whisk the pumpkin pie mix, evaporated milk, brown sugar, and eggs until combined. Pour the batter into the prepared baking dish.
- Sprinkle the cake mix evenly over the top. Pour the melted butter over the entire surface of the cake mix and then sprinkle with the chopped pecans.
- Bake: Bake for about 45-50 minutes. Allow to cool, then serve with whipped cream or vanilla ice cream on top. Enjoy!
Notes
Store leftover cake in an airtight container, in the fridge, and it will last up to 4-5 days.
Nutrition
Calories: 444kcal | Carbohydrates: 50g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 519mg | Potassium: 223mg | Fiber: 5g | Sugar: 23g | Vitamin A: 4319IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 2mg