Magical Pumpkin Pecan Pie Dump Cake (Edit recipe)

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Here is a magical cake that tastes like pumpkin and pecan pie all in one. When baked, comes out so delicious with the most wonderful texture and taste sensation. You won’t have to choose your favorite pumpkin or pecan pie because this cake has the best combo of both. On top of all that, it’s the easiest recipe.

10 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	164
Fat:	7 g
Carbohydrates:	23 g
Protein:	3 g
Cholesterol:	10 g
Sodium:	32 mg
Fiber:	2 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 12

Ingredients

15 fl oz Pumpkin Purée, can pumpkin puree, NOT pumpkin pie filling
12 fl oz Evaporated Milk
1 cup Cane Sugar
1.5 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
1 tsp Vanilla Extract
15.5 fl oz Yellow Cake Mix
0.75 cup Pecans, Chopped or sliced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat oven to 350 degrees, spray a 9 X 13 inch baking pan with cooking spray, use a glass baking pan if you have on hand.
2. In a large mixing bowl, combine all ingredients except cake mix, butter, and pecans. Use a whisk to mix well. (It’s going to be a very runny batter)
3. Pour mixture into baking pan.
4. Sprinkle dry cake mix over entire pumpkin mixture.
5. Toss pecans gently over top. Drizzle melted butter over pecans.
6. Bake for about 55 to 65 minutes. May still be slightly loose in the middle. Cake will set up as it’s cooling. Let cool at least 35 minutes then slice up! Note: Any leftovers must be kept in fridge, up to 3 days.