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
1 15 oz can packed pumpkin
1-1/4 cup evaporated milk
1 cup brown sugar
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)
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 Popcorn
*Three teaspoons of pumpkin pie spice can be substituted for the cinnamon, ginger, cloves and nutmeg in this recipe.