Pumpkin Crunch Dump Cake

This Pumpkin Crunch Dump Cake is a layer of creamy pumpkin filling that is topped with a crunchy pecan topping and baked to perfection. You can't go wrong with this sweet treat.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 349kcal

Equipment

large bowl
9x13 baking dish

Ingredients

15 ounces pumpkin purée
1 cup sugar
1 tablespoons pumpkin pie spice
½ teaspoon salt
4 eggs
12 ounces evaporated milk
1 box yellow cake mix
1 cup pecans chopped
1 cup butter melted

Instructions

Preheat the oven to 350°. Spray a 9x13 baking dish with cooking spray and set aside.
In a large bowl add together the pumpkin purée, sugar, pumpkin pie spice, salt, eggs and evaporated milk and mix until combined. Pour into the baking dish.
Dump the cake mix evenly as possible all over the top of the pumpkin mixture, spread out any hills of cake mix and evenly spread with your hands and pat down gently. Don’t push down to hard.
Sprinkle the chopped pecans all over top and drizzle the butter all over the top, almost covering everything.
Bake in the oven and once done, let cool before slicing.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition