No Time? Not A Problem When You’re Using This Stupid-Easy Recipe!
I love the fall season. Between the falling leaves, the cool, crisp air, and the food, I think fall is my favorite season of them all. I also love making dump cakes because they are so incredibly easy to throw together.
This dump cake recipe follows a fall theme and only uses a handful of ingredients. Would you like to know what it is called? All right then, the magical dump cake that so many have fallen in love with is called Pumpkin Pecan Dump Cake!
It’s no surprise that this dump cake is associated with the fall season because isn’t everything pumpkin, this time of year? I made this cake for a ladies gathering at my church and everyone loved it. When I make it for my people back at the house I need to leave out the nuts due to my littlest child’s tree nut allergy. The cake still turns out very good despite the missing ingredient.
Don’t let the time of year stop you, though, when making this cake. It tastes just as delicious in the summer, too!
There’s nothing like sitting around the holiday table enjoying good food and family time!
But if you have a crazy time-consuming cake recipe, you won’t be able to do that. Instead, you’ll be slaving away in the kitchen, trying to get things ready in time for dessert. Well, that’s not going to happen with this recipe! This dump cake is one of the easiest, yet most delicious ones I’ve ever tried. And even though this is perfect for the holidays, I am making this year ’round!
Ingredients
- 1 can (12 oz.) evaporated milk
- 1 can (15 oz.) pumpkin puree
- 3 large Eggland’s eggs
- 1½ cups Domino white sugar
- 1 tsp cinnamon
- ½ tsp salt
- 1 (18 oz.) box yellow cake mix
- 1 – 1½ cups chopped pecans
- 1 cup Kerrygold butter, melted
Instructions:
Preheat oven to 350 F. Spray the bottom of 9×13″ pan with cooking spray.
Combine pumpkin, milk, eggs, sugar, cinnamon, and salt, mix until fully combined. Pour mixture into prepared pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
Bake 40-50 minutes or until edges brown.
Let sit 15 minutes before serving.
