Pumpkin Dump Cake

I love pumpkin dump cake. There are lots of different variations of this popular recipe out there but I think this is the easiest one to remember and make. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 434 Calories

Ingredients

• ½ cup white sugar
• ½ cup packed brown sugar
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 (12 fluid ounce) can evaporated milk
• 1 (29 ounce) can pumpkin puree
• ½ cup melted butter
• 3 large eggs
• 1 (15.25 ounce) package spice cake mix
• ½ cup coarsely chopped pecans

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Step 2

Bake in the preheated oven until the edges are lightly browned, about 50 to 60 minutes. Allow to cool.

Step 3

Combine pumpkin, evaporated milk, eggs, and both sugars in a large bowl. Stir in cinnamon, ginger, cloves, and salt. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle pecans over cake mix. Drizzle melted butter over the top.