Pumpkin Dump Cake
Ingredients
Scale
- 2 15.9 oz. cans of pumpkin puree (not pumpkin pie filling) or 3 1/2 cups
- 1 1/2 cups half and half
- 4 eggs
- 1 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 Tablespoons pumpkin spice
- 1 box of yellow cake mix
- 3/4 cups butter (1 1/2 sticks – I use salted)
- 1 cup pecans halves or pieces
Instructions
- Preheat oven to 350º
- In a large bowl, whisk pumpkin, half and half, eggs, sugar, cinnamon, and pumpkin spice together until well blended
- Pour and spread evenly into a greased 9×13 inch baking dish
- Sprinkle with cake mix
- Cut butter into thin (1/8 inch) pats and arrange over top of cake mix (you can also melt butter and pour it over, but I find the pats work to cover the top of the cake more evenly)
- Sprinkle with pecans
- Bake in preheated oven for 40-45 minutes until golden brown on top
- Remove from oven and let cool a few minutes before serving
- Enjoy!
Find it online: https://www.frugalfarmwife.com/article/pumpkin-dump-cake/