Pumpkin Dump Cake


This recipe was shared with me from my brother Mark. It is one of his favorite desserts and now has become one of ours as well! So simple and absolutely delicious.


1 29 oz. Can pure pumpkin
1 12 oz. Can evaporated milk
3 eggs (room temperature)
1 Cup sugar
1 Teaspoon salt
3 Teaspoons cinnamon

1 Box yellow cake mix
1 Cup chopped pecans (if desired)
1 1/2 sticks of unsalted butter

Preheat oven to 350 degrees.

Mix first six ingredients until well blended and pour batter into a 9 x 13 greased pan.

Sprinkle cake mix (dry, it is best to crumple in hand as doing it, as to avoid clumps) on top and then cover with pecans. We made it this time without the nuts, as our children do not like them. 🙂 Pour melted butter over top.

Bake 50 minutes. If desired, top with whipped cream when serving. Refrigerate when cooled. It is good cold, but we like it best warmed, so feel free to microwave.


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