Pumpkin Dump Cake
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 x 15 ounce cans pumpkin puree (not pumpkin pie filling)
- 14-16 ounce can evaporated milk
- ¾ cup granulated sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 large eggs (at room temperature)
- 1 x 15-ounce box yellow cake mix
- 1 cup pecans (raw and chopped )
- ¾ cup unsalted butter
Method
- Preheat then oven to 350°F/180°C, and lightly grease a 9x13" inch pan. Set aside.
- In a large mixing bowl, whisk together the pumpkin puree with evaporated milk, sugar, cinnamon, ginger, cloves, and eggs.
- Pour the mixture into the prepared pan, then sprinkle the cake mix followed by chopped pecans on top.
- Drizzle the melted butter all over the cake mix, and top with chopped pecans.
- Bake for 55-60 minutes. The center might feel a little jiggly, but it will set as it cools down.
- Allow to cool for 30 minutes, then serve with a dollop of fresh cream on top.