Description
A cozy fall dessert with a creamy pumpkin spice base, buttery cake topping, and crunchy pecans. Quick to make, perfect for gatherings.
Ingredients
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1 can (15 oz) pumpkin puree
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1 can (12 oz) evaporated milk
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3 large eggs
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1 cup granulated sugar
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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½ tsp salt
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1 box yellow cake mix
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1 cup chopped pecans
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1 cup unsalted butter, melted
Instructions
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Preheat oven to 350°F (175°C) and grease 9×13-inch pan.
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Whisk pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
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Pour mixture into pan.
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Sprinkle dry cake mix evenly over pumpkin.
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Top with pecans.
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Drizzle melted butter evenly over top.
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Bake 50–60 minutes, until golden and set.
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Cool slightly before serving.
Notes
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Use real pumpkin puree, not pie filling.
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For nut-free, use pumpkin seeds or omit nuts.
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Serve with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 28g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 11g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
Keywords: pumpkin dump cake, fall pumpkin dessert, pumpkin pecan cake, easy pumpkin cake recipe, holiday pumpkin dessert