Pumpkin Dump Cake

🧂 Ingredients

• 29 oz pureed pumpkin

  (1 29-ounce can or 2 14 to 15-ounce cans, *see note)
• 12 oz evaporated milk

  (1 12-ounce can)
• 3 large eggs
• 1 cup light brown sugar

  (packed)
• 3 teaspoon pumpkin pie spice

  (try my recipe or use your favorite brand)
• ½ teaspoon salt
• 15.25 oz spice cake mix

  (1 15.25-ounce package)
• 1 cup butter

  (melted)
• ½ cup graham cracker crumbs

  (optional)
• ½ cup pecans

  (optional, crushed)

Instructions

• 1 To begin, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking
  dish.
• 2 In a large mixing bowl, combine your pumpkin puree, evaporated milk, eggs, light
  brown sugar, pumpkin pie spice mix, and salt.
• 3 Pour the mixture into your prepared baking dish.
• 4 In a bowl, add your package of cake mix and melted butter. Stir until the
  mixture has a crumbly consistency and then sprinkle it over the pumpkin mixture.
• 5 Sprinkle the optional crushed graham crackers and/or crushed or chopped pecans
  over the top of the cake.
• 6 Transfer the baking dish to your preheated oven and bake at 350°F (175°C) for
  about 50-60 minutes, or until the edges have been lightly browned (*see note).
• 7 Remove from the oven and allow to cool fully before slicing and serving (*see
  note).

Nutrition Info