Pumpkin Dump Cake
Pumpkin Dump Cake is our family’s alternative recipe to Pumpkin Pie. With a rich pumpkin pie filling, Pumpkin Dump Cake has a buttery, cakey pecan topping that’s delicious anytime of year!
15-ounce can pumpkin
14-ounce can EAGLE BRAND(R) Sweetened Condensed Milk
box butter or vanilla cake mix
2 sticks unsalted butter, melted
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
In a medium bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
Whisk together until well-blended.
Pour pumpkin mixture into the baking dish.
Sprinkle dry cake mix on top of the pumpkin mixture.
Sprinkle pecans over the top of the cake mix.
Drizzle melted butter over the top.
Bake for about 50-55 minutes.
The center might be a little jiggly when done. It will continue to set up as it cools.
Let it cool for at least 30 minutes before slicing and serving.
This is delicious served with vanilla ice cream or whipped cream!