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–+ servings
pumpkin dump cake on a white plate

Irresistible Pumpkin Dump Cake Recipe You Need to Try Today

Our Wabi Sabi Life
Who doesn't love a dessert that sings fall? Enter the fabulous Pumpkin Crunch Cake! This autumn treat brings together creamy pumpkin flavors and a delightful crunchy topping. 
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 511 kcal

Ingredients
  

  • 15 ounce pumpkin puree
  • 12 fluid ounce evaporated milk
  • 4 eggs
  • 1 ½ cups white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 18.25 ounce yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter melted
  • 8 ounce frozen whipped topping thawed

Directions
 

  • Preheat the oven to 350 degrees°. Lightly grease one 9x13 inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and then spread into the prepared pan.
  • Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix! Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition

Calories: 511kcalCarbohydrates: 68gProtein: 7gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 96mgSodium: 686mgPotassium: 256mgFiber: 2gSugar: 49gVitamin A: 6189IUVitamin C: 2mgCalcium: 208mgIron: 2mg
Keyword pumpkin dump cake
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