This easy cake recipe is scrumptious! It's especially great as an addition to your Thanksgiving or Christmas meal, but will be a delicious dessert any time of year, thanks to canned pumpkin! I think one thing that makes it so special for this southern gal is the pecans! Top the cake off with whipped cream or vanilla ice cream to make it even more special. I hope you enjoy this.
Pumpkin Dump Cake
Pumpkin Dump Cake
1-15 oz can pumpkin pie filling
2 eggs
3/4 c. sugar
2 tsp. pumpkin pie spice OR 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. cloves
1-12 oz can (1 1/2 c.) evaporated milk
1 box yellow cake mix
1 stick butter, melted
2 eggs
3/4 c. sugar
2 tsp. pumpkin pie spice OR 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. cloves
1-12 oz can (1 1/2 c.) evaporated milk
1 box yellow cake mix
1 stick butter, melted
½ - ¾ cup chopped pecans
Make pumpkin pie filling according to directions on the can of pumpkin. Pour batter into greased 9 x 13 inch pan. Sprinkle package of yellow cake mix (dry) on top of pumpkin mix, spreading lightly to cover all the pumpkin. Melt butter and pour evenly over dry cake mix. Sprinkle pecans on top. Bake 1 hour at 350 degrees. Serve plain or topped with whipped cream.
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| Pumpkin Dump Cake |
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