Pecan Pie Dump Cake (Print)

Buttery cake mingles with pumpkin, pecans, and warm spice for a rich, crowd-pleasing dessert.

# Components:

→ Pumpkin Filling

01 - 1 can (15 oz) pumpkin puree
02 - 1 can (12 oz) evaporated milk
03 - 3 large eggs
04 - 1 cup granulated sugar
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon salt

→ Topping

08 - 1 box yellow cake mix (approximately 15.25 oz)
09 - 1 cup chopped pecans
10 - 3/4 cup unsalted butter, melted

# Directions:

01 - Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, and salt. Whisk thoroughly until smooth and homogeneous.
03 - Pour the pumpkin filling evenly into the prepared baking dish, smoothing the surface with a spatula.
04 - Evenly sprinkle the entire box of dry yellow cake mix over the pumpkin filling. Do not stir.
05 - Scatter the chopped pecans evenly across the top of the cake mix layer.
06 - Drizzle the melted butter evenly over the surface, taking care to moisten as much of the dry cake mix as possible.
07 - Place the dish on the center rack and bake for 50 to 60 minutes, or until the top is golden brown and the edges are bubbling.
08 - Remove from the oven and allow to cool for at least 30 minutes. Serve warm or chilled, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • Uses basic pantry staples so no last minute grocery runs required
  • Delivers that nutty caramelized crunch and spiced pumpkin custard in every bite
  • Only one bowl and one pan so cleanup is ridiculously easy
  • No need for fancy equipment or skills perfect for busy days
02 -
  • High fiber thanks to pumpkin and pecans
  • Naturally rich in seasonal spices and vitamin A
  • Can be made ahead and served chilled or at room temperature
03 -
  • For extra crunch toast the pecans lightly in a dry skillet before adding them to the cake The flavor gets even more pronounced
  • Seriously do not stir the cake mix into the wet layer You want a thick cobbler like topping A metal baking pan gives you the crispest crust if using glass reduce oven temperature by 25 degrees to prevent overbrowning
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