PUMPKIN DUMP CAKE

Pumpkin Dump Cake image

This scrumptious easy crust-less Pumpkin Dump Cake is like eating the best part of the pumpkin pie topped with a crunchy cinnamon pecan topping. The base is super quick to come together as it is all mixed in one bowl. The topping has three simple ingredients that take less than five minutes to prepare. I love to take this treat...

Provided by Beth Pierce

Categories Cakes

Time 1h

Number Of Ingredients 12

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Ingredients

2 can(s) pumpkin puree
1 can(s) evaporated milk
3 eggs
1/2 c sugar
1/2 c brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 box spice cake mix (dry)
1 c chopped pecans
3/4 c unsalted butter sliced in about 1/4 inch pats

Steps:

1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan.
2. Stir together pumpkin puree, evaporated milk, eggs, sugar, brown sugar, cinnamon, ginger, cloves, and nutmeg. Pour into prepared pan. Sprinkle evenly with dry cake mix and chopped pecans. Top evenly with butter pats.
3. Bake for 50 -60 minutes or until lightly browned on the edges.

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