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I used to think I liked pumpkin pie, then I had pumpkin dump cake and…sadly pumpkin pie just doesn’t do it for me anymore. It may have something to do with the fact that I am not a fan of pie crust. I would much rather eat sugary, yummy, cake mix-y, crusty goodness then boring, bland pie crust. Who is with me? Catch me after the jump if you want to get on the “Say Yes to Dump Cake,” band wagon.
I love recipes that use ingredients I can keep on hand in my pantry. You know, the stand-by type for those times when you need a recipe STAT for a last minute party or event. This is a great one. Everything you need, except the butter and eggs, can be stored in your pantry for months. So, just make sure you always have eggs in your fridge and keep an emergency coolwhip shoved in the back of your freezer, you’re set.
Pumpkin Pecan Dump Cake
Ingredients:
1 15 oz can packed pumpkin
1-1/4 cup evaporated milk
1 cup brown sugar
3 eggs
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves
pinch of nutmeg
1 yellow cake mix (dry)
1 cup chopped pecans
3/4 cup melted butter (1-1/2 sticks)
Directions:
Preheat oven to 350°. Combine pumpkin, evaporated milk, sugar, eggs and *spices. Wisk mixture until well combined. Pour pumpkin mixture into a lightly greased 9×13 pan. Sprinkle entire cake mix evenly on top of the pumpkin mixture. Sprinkle pecans on top of the cake mix. Drizzle the melted butter evenly over your unbaked cake. Place in preheated oven and bake for 45-50 minutes or until the center is set and the edges are golden. Serve with ice cream or whipped topping….it also taste great on it’s own.
Simple ingredients, easy to put together, crowd pleasing….my kind of recipe.
Looking for more easy recipes for fall treats? Check out some of my Favorites.
Pumpkin Squares Old Fashioned Oatmeal Cake with Coconut Frosting Destri’s Caramel PopcornEnjoy!
Maria
*Three teaspoons of pumpkin pie spice can be substituted for the cinnamon, ginger, cloves and nutmeg in this recipe.
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{ 10 comments… read them below or add one }
Mmm. That looks tasty. And sadly, I have to disagree with you. I LOVE pie! I would choose a tasty slice of pie over any other dessert any day. It’s okay, we can still be friends. :)
Ha ha Jackie, You are so funny. Yes, we will have to find a way to see past our differences. I am not a total pie snob, mostly just pumpkin. When I HAVE to eat it, I just make sure I have equal parts pie and homemade whipping cream. That way it slides down nicely. :)
Anything with pumpkin makes me happy! I am not too picky as long as it is sweet, fattening and generally unhealthy!
Rebecca! I will make you pumpkin whatever you want next time I see you!
I’ve been making this one for a few years now and it is always a huge hit! Plus it looks like it was more work than it actually was! Love it! We do this one with all different “fruit” fillings… it is yummy with pineapple or blueberry… but pumpkin one is perfect for the fall! Thanks Maria!
Toni, You were the person who reminded me I love pumpkin Dump cake and I needed to make it again, I kind of forgot about it for a couple years. Pineapple with blueberry sounds awesome!
one of my favorite pumpkins recipe, love it and those cookies are adorable!
Suzanne, maybe one day we can enjoy a dump cake together! :) Sure do miss you and your family!
I made this for a pot luck at work and it was a big hit! Beware… the smell of this baking in your house will make you want to gobble the entire pan up as soon as its done! Everyone loved it and wanted the recipie. I will save this to make in the future, its a keeper!
Awesome! I love this dump cake, it is so good, doesn’t matter if it is warm or cold it is still awesome. I am glad to hear everyone at your pot luck loved it. The smell is intoxicating, but my favorite thing about this recipe is that it is an easy recipe with ingredients you can store easily for times when you need something on short notice.