Description
This Pumpkin Pecan Dump Cake is a simple and delicious fall dessert that combines moist pumpkin custard with a buttery pecan cake topping. It’s perfect for holiday gatherings or cozy nights, served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
Scale
Pumpkin Mixture
- 15 ounces solid-pack pumpkin
- 12 ounces evaporated milk
- 3 large eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 teaspoons pumpkin pie spice
Topping
- 1 box butter pecan cake mix (15.25 ounces)
- 1 cup unsalted butter, melted (8 ounces)
- 1 1/2 cups chopped pecans
- 2 tablespoons packed brown sugar
Serving
- Vanilla ice cream or whipped cream
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350º Fahrenheit and grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Mix Pumpkin Ingredients: In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice until fully blended and smooth, ensuring the eggs are completely incorporated.
- Assemble the Cake: Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry butter pecan cake mix evenly over the pumpkin layer. Drizzle the melted butter evenly on top of the cake mix.
- Add Toppings: Sprinkle the chopped pecans over the cake mix and then evenly scatter the brown sugar on top of the pecans for added sweetness and texture.
- Bake the Cake: Place the baking dish in the oven and bake for 1 hour, or until a knife inserted into the center comes out clean. Check at 45 minutes and if the cake is browning too quickly, cover loosely with foil for the remainder of baking time.
- Serve: Allow the cake to cool slightly. Serve warm topped with vanilla ice cream or whipped cream for a deliciously creamy finish.
Notes
- To prevent the cake from over-browning, check halfway through baking and cover with foil if necessary.
- The recipe yields about 15 servings, ideal for parties or family gatherings.
- Use canned solid-pack pumpkin, not pumpkin pie filling, to ensure correct flavor and texture.
- For a nut-free version, omit the pecans and brown sugar topping or substitute with seeds like pumpkin seeds.
- Store leftovers covered in the refrigerator and reheat before serving.
- Nutrition values are approximate and based on standard ingredient brands.
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
